I’m going to tell you a scoop, this time it is the right time to make his homemade gnocchi ! Why you tell me ? Because my ptite lady this is the period of floury potatoes, old potatoes, which will leave their place to new in some time, and the old potato wrinkled is perfect for the gnocchi. Then of course, it may not be the scoop you were expecting but I have nothing else to put you in the tooth ! Let’s go back to our gnocchi, and there you could “pimp” it a little with the basil because, yes, it is spring and we want the greenery (and not just salad !). Accompanied by oyster mushrooms, these gnocchi with basil will make their small effect with your children’s/your sweetheart/your mates/Grandma Odette… (cross out the useless mention). Serve as is for one version without milk or with a ton 1/2 of the parmesan cheese, but I decline any responsibility !

In short, the gnocchi is a bit long to do, then find some small hands to help you, and then this is nicer to put the hands in the dough !

Gnocchi with basil and oyster mushrooms {without milk}

For 6 persons Save Print Ingredients

  • 1 kg of potatoes
  • 400 g of flour
  • 1 egg
  • 1 small bunch of basil
  • Salt
  • 1 drizzle of olive oil
  • 1 clove of garlic
  • 500 g oyster mushrooms (yellow or grey)

 

Preparation

  • Bake the potatoes 35-40 minutes in a dress of the fields.
  • Peel them and pass it to the press puree.
  • Mix with the beaten egg, the flour, the basil chopped and salt until you obtain a homogeneous dough, soft but not too sticky (add a little flour if needed).
  • Let sit for 30 minutes.
  • Flour well your working surface and shape the dough into a coil and then in sections. Roll the sections on a fork and your gnocchi are ready.
  • Cut roughly your mushrooms and sauté them in the frying pan with a clove of minced garlic and a drizzle of olive oil for 8 minutes over high heat.
  • Boil salted water and dip your gnocchi in to cook for 7-8 minutes.
  • Serve with the mushrooms and a good drizzle of olive oil.

 

 

Written by Doc

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