Potato Gnocchi in a Creamy Mushroom Sauce

Today, we have cooked potato gnocchi with a delicious fragrant cream and mushroom sauce.

This is a great idea for a tasty and nourishing lunch or dinner. Try it.

Ingredients for Potato Gnocchi in a Cream and Mushroom Sauce

• Potatoes: 3-4, about 500-600 grams.
• Flour: 350 gr. or a little more.
• Salt to taste.

For the sauce:

• Cream: 250-300 gr.
• Dried mushrooms (porcini): 50 gr.
• Olive oil: 3-4 tablespoons.
• Parmesan cheese for sprinkling.

Recipe for Potato Gnocchi in a Cream and Mushroom Sauce

1. First, boil potatoes in their skins until soft and peel them. Cook mashed potatoes.
2. Place mashed potatoes on a cutting board, dusted with flour. Knead dough by gradually mixing the potatoes with flour.
3. If the dough still sticks to hands, you need to add a little more flour. You should be careful not to make the dough too hard or too soft.
4. Roll out the dough into thin long braids, about 1 cm thick.
5. Sprinkle them with flour and cut into pieces with a knife, about 2 cm. long.
6. Press each piece in the middle and to the board; pull it to yourself with a finger, thus creating a pit in the interior of the piece.
7. Arrange the gnocchi on paper towels, sprinkled with flour to avoid sticking.
8. For the sauce: soak the mushrooms in cold water, squeeze out water, chop and fry the mushrooms.
9. Then add cream and stew the mixture for a few minutes.
10. Cook gnocchi in boiling water. They will be ready as soon as they rise to the surface.
11. Remove them with a slotted spoon and quickly place gnocchi in the hot sauce.
12. Serve immediately, sprinkled with grated Parmesan cheese.