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.
- Wash the potatoes, place them on a baking sheet, and bake in the oven for one hour.
- Then, remove the potatoes from the oven and cut them in half. Scoop out the inside of the potatoes with a spoon and press it through a potato ricer onto a work surface.
- Make a well in the center and add flour, egg, nutmeg, a little salt, and pepper. Combine all the ingredients, but do not knead, to ensure the gnocchi remain fluffy.
- Bring a pot of salted water to a boil.
- Shape the gnocchi dough into a roll on a lightly floured surface and cut it into small pieces.
- Shape each piece into a ball, roll it over the back of a fork, and immediately place it into the boiling water.
- Once the gnocchi float to the surface, let them simmer gently for another minute, then drain.
- Place the gnocchi on a baking sheet lined with parchment paper and drizzle with a little olive oil.
- For the sauce, peel and finely dice the shallots. Heat olive oil and butter in a pan, sauté the shallots while stirring, then add thyme and sage and let them cook together.
- Slice the mushrooms thinly, add them to the shallots, and sauté while stirring.
- Deglaze with STROH and vegetable broth. Stir in the crème fraîche.
- Add the gnocchi to the sauce and arrange on plates.
- Serve sprinkled with Parmesan, salt, and pepper.
