Gnocchi with mushroom sauce

Name: Gnocchi with mushroom sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Potatoes (mainly mealy cooking); 250 g Flour (Type 550); 50 g grated parmesan cheese; 7-10 Tbsp Salt; 200 g Mushrooms; 200 g Oyster mushrooms; 250 g Carrots; 1 Onion; 4 TABLESPOONS Butter or margarine; 1 (250 g ) Cup of whipped cream; 1-2 TABLESPOONS sauce thickener; 7-10 Tbsp Pepper; 1 collar Chives; 3 TABLESPOONS unshelled sesame seeds

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Potatoes (mainly mealy cooking)
250 g Flour (Type 550)
50 g grated parmesan cheese
7-10 Tbsp Salt
200 g Mushrooms
200 g Oyster mushrooms
250 g Carrots
1 Onion
4 TABLESPOONS Butter or margarine
1 (250 g ) Cup of whipped cream
1-2 TABLESPOONS sauce thickener
7-10 Tbsp Pepper
1 collar Chives
3 TABLESPOONS unshelled sesame seeds

Directions

1
Wash the potatoes and cook in boiling salted water for about 20 minutes. Drain and let cool down a little. Peel and press them still warm through a potato press. Knead mashed potatoes with flour and cheese and season with salt.
2
Form slightly larger oval gnocchi from the dough, flatten with a fork. Cook in boiling salted water for 8-10 minutes. Clean, wash and possibly chop the mushrooms. Peel and wash carrots and cut them diagonally into thin slices.
3
Peel and finely chop the onion. Fry in 2 tablespoons of hot fat. Add mushrooms and carrot slices and steam for about 5 minutes. Add cream, bring to the boil and stir in the sauce thickener. Season sauce with salt and pepper.
4
Wash the chives, dab dry and cut into small rolls. Stir into the sauce. Drain the gnocchi and let them drain. Heat the remaining fat in the pot. Roast sesame seeds in it until golden brown. Toss the gnocchi in it.
5
Arrange some gnocchi with some sauce on each plate and garnish with chives.