Ingredients for 4 Servings
For the gnocchi
- 800 g waxy potatoes
- 1 medium-sized egg
- 130 g plain flour
- 1 pinch of nutmeg
- salt and freshly ground pepper
- olive oil
For the sauce
- 2 shallots
- 2 tbsp olive oil
- 2 sprigs each of thyme and rosemary
- 3-4 sage leaves
- 500 g mushrooms (e.g., button, oyster, porcini)
- 1 tbsp STROH 80
or 2 tbsp STROH 60
or 2 tbsp STROH 40
Additionally
- 200 ml vegetable broth
- 250 g crème fraîche
- 30 g Parmesan
- Salt and freshly ground pepper
Preparation
- Preheat the oven to 200 °C fan.
- Clean the potatoes under running water and place them on a baking sheet. Bake them in the oven for an hour.
- Afterward, halve the potatoes and scoop out the insides with a spoon. Press the soft potatoes through a potato ricer onto a work surface. Form a well in the center and add flour, egg, nutmeg, a bit of salt, and pepper. Mix all ingredients together without kneading, ensuring a loose mixture without applying too much pressure for fluffy gnocchi.
- Bring a pot of salted water to a boil. Shape the gnocchi dough into a roll on a lightly floured surface and cut small pieces. Roll each piece into balls over the back of a fork. For a quicker method, cut small pieces and immediately place them in the boiling water. Once the gnocchi float to the surface, simmer for an additional 1 minute, then drain.
- Place the gnocchi on a baking sheet lined with parchment paper, drizzle with olive oil, and repeat the process with the remaining gnocchi dough.
- For the sauce peel and finely dice the shallots. Heat a pan with olive oil and butter. Sauté the shallots, adding thyme and sage to simmer. Slice the mushrooms thinly, add them to the shallots, and sauté. Deglaze with STROH and vegetable broth. Stir in the crème fraîche.
- Reheat the gnocchi in the mushroom sauce and arrange on plates. Serve sprinkled with Parmesan, salt, and pepper.
