| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Umbrian, Kitchen | 4 | servings | |
INGREDIENTS
| 500 | g | Potatoes; (old potatoes or |
| ; King Edwards) | ||
| 1 | Egg | |
| Approx 200 g flour | ||
| 200 | g | Wild mushrooms |
| 2 | tb | Flat leaf parsley; finely chopped |
| 2 | Cloves garlic; finely chopped |
INSTRUCTIONS
Boil the potatoes in their skin, peel and put through a food mill. Do not flatten them, they must retain some fluffiness and let them cool down. Heap on a floured board and make a well. Add the egg and measured flour and knead to a dry consistency. You may well need quite a bit more flour - both in the mix and on the table. The dough must start to form a firm ball as you knead; at which point you must immediately make the gnocchi balls. Cook them in boiling water - as you would pasta - briefly. Heat some olive oil in a pan and cook off the garlic and mushrooms. Add the mushroom mix to the gnocchi and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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