Gnocchi with basil and oyster mushrooms {without milk}
Je vais vous annoncer un scoop, en ce moment c’est la bonne période pour faire ses gnocchis maison ! Pourquoi me direz vous ? Parce que ma ptite dame c’est la période des pommes de terre farineuses, des vieilles pommes de terre qui laisseront leur place aux nouvelles dans quelque temps, et la vieille pomme de terre ridée est parfaite pour les gnocchis. Alors certes, ça n’est peut être pas le scoop auquel vous vous attendiez mais je n’ai rien d’autre à vous mettre sous la dent ! Revenons à nos gnocchis, et là on les « pimp » un peu avec du basilic car oui c’est le printemps et on veut de la verdure (and not just salad !). Accompanied by oyster mushrooms, These basil gnocchi will have their little effect with your children/your darling(e)/Your friends/Mamie Odette… (cross out unnecessary mentions). To serve as is for a milk -free version or with a ton 1/2 from Parmesan, But here I decline all responsibility !
In short, gnocchi is a bit long to do, So find little hands to help you and then it's nicer to put your hands with the dough with several !
- 1 kg of potatoes
- 400 g of flour
- 1 egg
- 1 Small basil bouquet
- You sell
- 1 filet d'huile d'olive
- 1 clove garlic
- 500 g oyster mushrooms (yellow or gray)
- Cook the potatoes 35-40 minutes in a field dress.
- Peel them and put them through a potato masher.
- Mix with the beaten egg, flour, chopped basil and salt until a homogeneous paste is obtained, soft but not too sticky (add a little flour if necessary).
- let stand 30 minutes.
- Flour your work surface well and shape the dough into a log then into sections. Roll the sections on a fork and your gnocchi are ready.
- Coarsely cut your oyster mushrooms and brown them in the pan with a clove of chopped garlic and a drizzle of olive oil during 8 minutes on high heat.
- Boil salted water and immerse your gnocchi in it for cooking 7-8 minutes.
- Serve with oyster mushrooms and a good drizzle of olive oil.
Mary L
19.4.16Excellent this recipe! Merci
Emilie
5.5.16Thank you very much Marie 😉
LadyMilonguera
19.4.16Enticing this plate !
Emilie
5.5.16Thank you miss 😉
Marie
19.4.16It looks great ! Handling only ready gnocchi (Luxury ***), I always thought it was disgusting, But my darling beckons me "homemade gnocchi, It's super good ! ». I think it will be your recipe that I will test first 🙂
Emilie
5.5.16Ah cool I am happy to convert homemade gnocchi but I also reassure you here the gnocchis lust **** it helps out on lazy evenings !!!
Cecilecooks
19.4.16That's really all I love, Because I love mushrooms. Younger, I achieved gnocchi once but I found it very long. Maybe today, It would seem easier to me. A tester !
Emilie
5.5.16Yes it is not that complicated in the end but it is always good to be helped !!!
chantal
20.4.16Bonjour
Thank you for this recipe that I have been waiting for a long time I will sit it today
Good day Chantal
Emilie
5.5.16Thank you Chantal 😉
Audrey
20.4.16Is it serious to want to eat gnocchi at breakfast? In any case they are superbly "rolled"! I admit that most of the time, je n’ai pas la patience de les rouler et je les laisse tels quels en petits coussinets! Bon, et sans surprise j’opte pour la version 4kg de parmesan ahah!!
Emilie
5.5.16Non je pense qu’on peut avoir envie de n’importe quoi au petit déj’ 😉 Ahah Monsieur opte pour la même version que toi !!!
Clem
20.4.16j’avoue que je m’attendais à un autre scoop 😉 mais bon ces gnocchis se vendent même sans scoop !
Emilie
11.5.16Haha goods but beautiful 😉