Gnocchi with Grana Padano and porcini mushrooms

Name: Gnocchi with Grana Padano and porcini mushrooms
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg floury potatoes; 250-300 g Flour; 2 Eggs (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 500 g Porcini mushrooms; 5 TABLESPOONS Butter; 50 g Grana Padano cheese; 7-10 Tbsp Sage

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg floury potatoes
250-300 g Flour
2 Eggs (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
500 g Porcini mushrooms
5 TABLESPOONS Butter
50 g Grana Padano cheese
7-10 Tbsp Sage

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. Rinse potatoes under cold water, drain and peel. Press warm potatoes through a potato press. Add flour and eggs, knead briefly and season with salt, pepper and nutmeg. Shape the dough into rolls of about 1.5 cm Ø, cut into small pieces and form into balls with floured hands.
2
Press flat with a fork. Boil up plenty of salted water in a large pot and let the gnocchi simmer in 2-3 portions. When the gnocchi float to the surface, lift them out with a skimmer and drain them well. Clean and sanitize the porcini mushrooms, washing them if necessary. Depending on size, halve or cut into thin slices. Heat 2 tablespoons of butter in a pan. Sauté the mushrooms in it, season with salt and pepper and take them out. Add 3 tablespoons of butter to the pan. Fold in gnocchi and heat while turning.
3
Heat 2 tablespoons of butter in a pan. Sauté the mushrooms in it, season with salt and pepper and take them out. Add 3 tablespoons of butter to the pan. Fold in gnocchi and heat while turning. Add mushrooms again, season with salt and pepper. Arrange on plates, sprinkle with cheese slices and garnish with sage