Gnocchi in basil cream

Name: Gnocchi in basil cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g mealy cook. Potatoes; 400 g Mushrooms; 1 onion, 2 egg yolks; 40 g + some potato flour; 7-10 Tbsp or cornstarch; 40 g semolina, salt, pepper; 2 TABLESPOONS butter/margarine; 1//4 l Vegetable broth (instant); 200-250 g Whipped cream; 1 Pot/bunch Basil; 2-3 TABLESPOONS sauce thickener; 50 g grated parmesan

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g mealy cook. Potatoes
400 g Mushrooms
1 onion, 2 egg yolks
40 g + some potato flour
7-10 Tbsp or cornstarch
40 g semolina, salt, pepper
2 TABLESPOONS butter/margarine
1//4 l Vegetable broth (instant)
200-250 g Whipped cream
1 Pot/bunch Basil
2-3 TABLESPOONS sauce thickener
50 g grated parmesan

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Clean, wash and slice the mushrooms. Peel and finely dice onion
2
Quench and peel the potatoes. While still hot, press them through a potato ricer and let them cool down a little. Knead with egg yolk, 40 g flour and semolina, season. Form dough into a roll on a little flour and cut into 1-2 cm thick slices. Press in with a fork, so that grooves are formed
3
Heat the fat. Sauté onion and mushrooms in it. Deglaze with broth and cream, bring to the boil. Wash basil, chop finely if necessary. Thicken sauce with sauce thickener. Season with basil, salt and pepper
4
Cook the gnocchi in portions in plenty of boiling salt water for 4-6 minutes. The gnocchi are cooked when they rise to the surface. Drain well and serve with sauce and parmesan