Potato gnocchi recipe!

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Gnocchi is a typical dish of Transalpine gastronomy, although also very present in other cuisines such as that of Argentina. Served with any sauce, these balls of potato are very versatile and ideal as a starter or garnish.

Ingredients

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2.2lb
potatoes
1cup
wheat flour
2tablespoon
Goya “Robusto” Extra Virgin Olive OilGoya “Robusto” Extra Virgin Olive Oil

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2
egg yolk
0.5teaspoon
salt and grated or powdered nutmeg
2cups
fresh or frozen mixed mushrooms
6cups
water
0.5teaspoon
salt and pepper
2
cloves of garlic
1teaspoon
parsley
2cups
Cherry tomatoes and grated parmesan for decoration

Instructions

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1
Peel the potatoes and boil them in salted water for 25 minutes. Once they have cooled, mash them.
2
Add the oil, salt and beaten egg and mix all the ingredients. Next, add the flour and start to mix until obtaining a slightly sticky dough. Divide the dough to taste, creating a cylinder for cutting it into balls.
3
Once cut, pass over a floured surface and shape them by lightly pressing the gnocchi with a fork so that they are marked with lines.
4
Boil water and add the gnocchi one by one, letting them cook for 1 minute. Remove and leave to cool.
5
Prepare the sautéed mushrooms. To do so, heat the oil and cook the garlic, removing it when golden.
6
Add the mushrooms and sauté for 5 minutes on a high heat, then reduce the heat, season, add a little chopped parsley and cook for 15 minutes more until done.
7
Serve by mixing the sautéed mushrooms with the gnocchi and adding cherry tomatoes and grated cheese for decoration.

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