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:
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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.
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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.
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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.
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Mix with the gnocchi:
- Add the cooked gnocchi to the pan with the sauce and mushrooms. Stir gently to coat with flavour.
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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. 😊
