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Without a doubt, this gnocchi recipe is my favorite. The gnocchi go with a creamy mascarpone cheese sauce and serve on a bed of wild mushrooms cooked with white wine and thyme.
3/4 cups radish, fresh in mini strips, with a small grater
2 kilos mushroom, varied, sliced
2/3 cups shallot, chopped
6 cloves garlic, finely chopped
3 tablespoons fresh thyme, (leaves)
1 cup white wine
1 cup whipping cream
1 recipe gnocchi, homemade
parmesan cheese, to sprinkle
parsley, on twigs to decorate
truffle oils, for the final plate (optional)
Preparation
Prepare the gnocchi, according to the steps in this recipe :
Cut the echallots and garlic finely and cook in olive oil in a small skillet.
Cut all the mushrooms into slices and cook in a little butter and oil. Cook until they release all their liquid. If you do not fit all the mushrooms in the pan, do it in two batches. When they are well cooked, add the echallot and garlic, the thyme and the white wine. Let all the wine evaporate and add the cream. Season with salt and pepper to taste.
Prepare the cream of mascarpone cheese, mixing in a pot with the acid cream. Add the radish little by little, testing to ensure it is a flavor you like. Season with salt and pepper and set aside.
Once the gnocchi are ready, cook in boiling water and add to the mascarpone cream sauce.
To serve, put a bed of mushrooms and place the gnocchi with the mixed sauce. Sprinkle with Parmesan cheese, decorate with a leaf of parsley and a few drops of truffle oil.
Serve hot.
PRESENTATION
Serve with Parmesan cheese, decorate with parsley leaves and a few drops of truffle oil.
TIPS
If the mascarpone cheese sauce is too thick you can add a little whipping cream or water in which the gnocchi were cooked.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(1)
Hanna Letider
25/05/2013 21:57:58
buena
buenas
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