Stuffed potato gnocchi with chanterelle sauce
Level of difficulty: moderately difficult
Preparation time: around 1 hour
INGREDIENTS Serves 4
Stuffed potato gnocchi
- 400 g starchy potatoes
- 1 egg yolk
- 1 tablespoon of melted butter
- 150 g flour
- 1 pinch of grated nutmeg
- 200g Brimi Mozzarella Bocconcini for the filling
- 300 g chanterelle mushrooms
- 30 g butter
- 30 g leek or onion
- 1 clove of garlic
- 1 teaspoon of parsley, finely chopped
- Freshly ground pepper
- 8 small sage leaves
- 30 g grated Parmesan cheese
- 40 g browned butter, to drizzle over the dish
Stuffed potato gnocchi: Peel the potatoes, cut into cubes and cook in salted water. Drain and let the remaining moisture evaporate. Pass through a potato ricer or vegetable mill, knead together with the egg yolk and butter and allow the dough to cool. Add flour, salt and nutmeg to the mixture. Cut the mozzarella into 5-mm slices. With a rolling pin, roll out the dough to a thickness of 5 mm. Cut strips 2 cm in width and 15 cm in length, fill with the cheese and close well. Form the stuffed pasta into a roll, cut into gnocchi 2 cm in length and set them aside.
Chanterelles: Clean, rinse and cut up the chanterelles. Finely chop the leek and garlic and let soften in butter. Add the chanterelles and cook. Add parsley, salt and pepper.
To finish: Cook the potato gnocchi in salted water. When they float to the surface of the water, remove them with a slotted spoon and pan-fry them along with the chanterelles. Serve with sage leaves, browned butter and Parmesan cheese.
Cooking time for the potatoes: about 25 minutes
Cooking time for the stuffed potato gnocchi: about 2 minutes
Cooking time for the chanterelles: about 5 minutes
- Serve with a salad.
- Sprinkle the gnocchi with a tomato or cheese sauce.