Gnocchi with mushroom, spinach & parmesan sauce
This is a great recipe for your vegetarian guests and easy to prepare. Serve the Italian potato dumplings with some fresh spinach, mushrooms and a tasty parmesan Sauce.
Ingredients
For the gnocchi:
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Rice flour 350 g
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Potatoes 2 kg
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Egg yolk 200 g
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Salt 5 g
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MEADOWLAND Professional 250g 40 g
For the sauce:
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Oyster Mushrooms 700 g
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Chestnut mushrooms 700 g
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MEADOWLAND Single 1L 300 ml
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White wine 100 ml
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Water 260 ml
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Parsley 20 g
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Spinach 150 g
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Parmesan 30 g
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MEADOWLAND Professional 250g 40 g
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Salt 2 g
Preparation
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For the gnocchi:
- Preheat an oven to 180°C. Line a baking tray with foil.
- Pierce the potatoes with a fork and bake for 1 hour or until tender.
- Peel the potatoes and press the potato flesh through a potato ricer into a large bowl.
- Weight 1kg of the mashed potato add the salt and beat in the flour and egg yolk until the mixture comes together as a soft dough.
- Turn the dough out onto a lightly floured work surface and divide it into quarters.
- With each quarter shape it into a 20-inch-long rope. Cut each rope into 20x 1-inch pieces. Roll each piece into a ball. Working with 1 ball at a time (cover remaining dough to prevent drying), using your thumb, roll dough piece down the teeth of a lightly floured fork (gnocchi will have ridges on 1 side and an indentation on the other).
- In a large sauce pan bring the water to a gentle simmer, add half the gnocchi to the boiling water. Cook for about 3-4 min. or until the gnocchi rises to the top.
- Remove the gnocchi and place in a colander to drain. Repeat the cooking process for the other half of the gnocchi.
- Add the MEADOWLAND Professional to a large saute/frying pan and heat until melted.
- Add the cooked gnocchi and fry till golden, set a side and keep warm.
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For the sauce:
- Heat the MEADOWLAND Professional 250g in a sauté pan on a medium heat.
- Add the mushrooms and sauté for approximately 8-10 min. until the mushrooms are golden.
- Then add the KNORR Professional Garlic Puree and salt, cook for 5 min.
- Deglaze the pan with the white wine and reduce by half.
- Then add the MEADOWLAND Single and water and cook for a further 10 min. until the sauce is creamy in consistency.
- Add the spinach and parmesan.
- Finish with the chopped parsley.
- Spoon the gnocchi onto plates, top with the mushroom and spinach sauce and finish with additional parmesan if required.
Disclaimer: It is the operator’s responsibility to ensure that the end dish is gluten-free in accordance with the regulatory requirements and check all ingredients to ensure they are gluten-free. For further guidance please download our Gluten-Free Kitchen Guide.
