Ingredients

Gnocchi

• 2 cups of mashed potatoes
• 1 cup flour
• 1 egg yolk
• salt and pepper
• 15 ml olive oil
• 15 ml butter to fry the gnocchi

Sauce

• 80g dried porcini mushrooms
• 250g mixed mushrooms
• 1 onion
• 3 cloves of garlic
• 1 cup of cream
• 1 cup vegetable stock
• 1/2 cup grated parmesan cheese
• pepper to taste
• fresh basil to serve

Instructions

Method for the sauce

1. Place the porcini mushrooms in a medium bowl. Pour the hot stock over the mushrooms and let them soak for 15 minutes. Drain the mushrooms but reserve the soaking water.
2. Heat the olive oil in a large pan over medium heat. Add onion, mushrooms. Cook until the mushrooms are soft – about 5 minutes. Add garlic and cook for tw minutes. Add the cream and reserved mushroom stock to the pan and saute for 5 – 10 minutes. Simmer until thickened. Season with parmesan and fresh basil.

Method for Gnocchi

1. Mix the mash potato, egg, flour and salt until a dough is formed. Sprinkle some floir on a working surface. Place the mixture onto the working surface and roll into a long sausage – about 3cm thick. Cut into 2cm pieces and press them slightly with the back of a fork. Bring a pot of water to the boil and place gnocchi gently into the water. Let them boil until they float on top of the water. Stain them with a slotted spoon. Heat the olive oil and butter in a pan and fry the gnocchi until golden brown.