Gnocchi with seasonal mushrooms

Ingredients (4 people):

• 500 g of gnocchi (can be homemade or store-bought).
• 150 g of chanterelles (scented mushrooms), cleaned and chopped.
• 100 g black trumpet mushrooms, cleaned.
• 100 g of camagrocs (yellow trumpet), cleaned.
• 1 medium onion, finely chopped.
• 200 ml cooking cream (you can use a vegetable option if you prefer).
• 100 ml of water or vegetable broth.
• 1 small truffle, grated (optional, for decoration).
• Extra virgin olive oil.
• Salt and pepper to taste.
• Optional: a few fresh parsley leaves for decoration.

Preparation:

• Cooking the gnocchi:
  • Bring a large pot of water and salt to a boil.
  • Cook the gnocchi according to package directions (usually until they float).
  • Drain and set aside, adding a little olive oil to prevent them from sticking.
• Preparation of mushrooms:
  • Heat a large frying pan with a drizzle of olive oil.
  • Sauté the chopped onion over medium heat until golden and tender.
  • Add the chanterelles and cook for 3-4 minutes.
  • Add the black trumpet mushrooms and camagrocs, and sauté everything together for a further 5-7 minutes. Adjust with salt and pepper to taste.
• Prepare the sauce:
  • Add the cream and water (or broth) to the pan with the mushrooms. Stir well to combine.
  • Cook over medium-low heat for about 5 minutes, or until the sauce thickens slightly.
• Mix with the gnocchi:
  • Add the cooked gnocchi to the pan with the sauce and mushrooms. Stir gently to coat with flavour.
• Presentation:
  • Serve the gnocchi in deep plates.
  • Grate a little truffle on top and garnish with fresh parsley, if desired.

Ready! This dish is perfect for making the most of seasonal mushrooms with a creamy and aromatic base. 😊