I really like the
combination of earthy mushrooms with potato gnocchi. To this dish I
added spinach and white wine to go with the mushrooms and gnocchi and
it was so nice. My partner started making this sort of a gnocchi dish
a few years ago and in the meanwhile I have also adapted it. There
are still little differences when each of us makes this, but it's
always tasty. I like this as a refreshing change to the normal kind
of pasta and gnocchi combinations and can only recommend it. Have a look at the recipe below. Here I made a large batch for four people.
Ingredients
3 garlic cloves
300 g chestnut
mushrooms
2 tbsp olive oil
Handful of toasted
pine nuts
100 ml dry white
wine
Salt to taste
Ground black
pepper to taste
1 tbsp vegetable
stock powder
100 g aged Havarti
200 g spinach
700 g potato
gnocchi
Method
Chop the garlic
finely and slice the mushrooms. Start cooking them in olive oil. Cook
them for a few minutes and add the pine nuts and white wine.
Season with salt,
ground black pepper and vegetable stock powder.
Grate the cheese
in the meanwhile and cook the gnocchi.
Add the spinach
leaves to the mushrooms, just until they wilt. Then also add the
gnocchi to the pan.
Serve the dish
with cheese and enjoy!
Your VegHog
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Thanks for reading! I would very much appreciate any comments or suggestions from you.