Mushroom dumplings with chive sauce

Name: Mushroom dumplings with chive sauce
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 500 g Potatoes (mainly mealy cooking); 375 g pink mushrooms; 125 g Oyster mushrooms; 2 medium-sized onions; 100 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 60 g Durum wheat semolina; 130 g Flour; 1 Egg; 250 g cherry tomatoes; 50 g Rocket; 1/4 l Vegetable broth (instant); 1/4 l Milk; 1/2 bunch Parsley; 1/2 bunch Chives; 1 Egg Yolk

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

500 g Potatoes (mainly mealy cooking)
375 g pink mushrooms
125 g Oyster mushrooms
2 medium-sized onions
100 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
60 g Durum wheat semolina
130 g Flour
1 Egg
250 g cherry tomatoes
50 g Rocket
1/4 l Vegetable broth (instant)
1/4 l Milk
1/2 bunch Parsley
1/2 bunch Chives
1 Egg Yolk

Directions

1
Wash the potatoes thoroughly and cook in plenty of boiling water for about 20 minutes. In the meantime clean the mushrooms, chop the oyster mushrooms and 125 g of mushrooms. Peel and finely dice onions.
2
Heat 15 g of fat in a frying pan, stir-fry the chopped mushrooms and half the onions in it until there is no more liquid in the pan. Season with salt, pepper and nutmeg and let it cool down.
3
Pour the potatoes onto a sieve, rinse with cold water and remove the skin. Press the potatoes hot through a potato press into a bowl and mix with the semolina. Add mushroom mixture, 100 g flour, egg, 15 g fat, some salt and nutmeg and knead everything well.
4
Drink: cold beer
5
Cut the rest of the mushrooms into thick slices. Clean, wash and drain the cherry tomatoes and rocket. Halve the cherry tomatoes. Heat 30 g fat in a saucepan and sauté the remaining flour in it.
6
Add stock and milk while stirring, bring to the boil and simmer for about 5 minutes. In the meantime wash parsley and chives, dab dry and chop. Stir the herbs into the sauce, except for a little bit for sprinkling, and season with salt and pepper.
7
Mix the egg yolks and some hot sauce and stir into the rest of the sauce again. Do not let it boil anymore. Heat the remaining fat in two pans. Fry the rest of the onions and mushrooms in a frying pan.
8
Finally add tomatoes, fry briefly and season with salt and pepper. Lightly fry the gnocchi in the other pan while turning. Just before serving, mix rocket leaves into the hot vegetables and arrange on plates with gnocchi and herb sauce.
9
Serve sprinkled with remaining herbs.