Gnocchi in basil cream

Name: Gnocchi in basil cream
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g floury potatoes; 7-10 Tbsp Salt; 2 Egg Yolk; 40 g Potato flour; 40 g Semolina; 400 g Mushrooms; 1 Onion; 1 Pot of basil; 2 TABLESPOONS Butter or margarine; 250 g Whipped cream; 200 ml Vegetable broth; 2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 50 g grated parmesan cheese; 7-10 Tbsp Basil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g floury potatoes
7-10 Tbsp Salt
2 Egg Yolk
40 g Potato flour
40 g Semolina
400 g Mushrooms
1 Onion
1 Pot of basil
2 TABLESPOONS Butter or margarine
250 g Whipped cream
200 ml Vegetable broth
2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
50 g grated parmesan cheese
7-10 Tbsp Basil

Directions

1
Wash the potatoes and cook in boiling salted water for 20 minutes. Then drain and allow to cool slightly. Peel and press them still warm through a potato press. Let the potato mixture cool completely, then knead with egg yolk, flour and semolina until the dough is formable. Form small gnocchi from the dough, press them in slightly with a fork.
2
Just before serving, place in boiling salted water. Leave to stand for four to six minutes until they float to the surface. In the meantime, clean, wash and slice the mushrooms for the sauce. Peel and finely chop the onion. Wash the basil. Pluck off small leaves, cut larger ones into strips. Heat the fat. Steam onion and mushrooms for five minutes. Add cream and stock, bring to the boil, add basil and stir in the sauce thickener.
3
Pluck off small leaves, cut larger ones into strips. Heat the fat. Steam onion and mushrooms for five minutes. Add cream and stock, bring to the boil, add basil and stir in the sauce thickener. Season sauce with salt and pepper. Sprinkle gnocchi and sauce with grated parmesan and serve garnished with basil