Tuesday, January 1, 2013

Gnocchi with Chanterelle Mushroom

Gnocchi with Chanterelle Mushroom
My own original recipe.
Prep Time: 20 minutes / Cook Time 15 minutes


1 small jar artichoke
1/2 cup dried chanterelle mushroom
1/2 cup grated parmesan cheese
Some sun dried tomato
1 teaspoon garlic powder
1 teaspoon dried parsley
1 tbsp olive oil
1 tbsp butter
1/4 cup chicken broth or regular water
Ground black pepper and salt

For the Gnocchi:

1 cup all purpose flour and some for dusting
1 cup mushed potato
1 egg
1 tbsp olive oil
Some salt


Soak the chanterelle mushroom with hot water until soft then rinse it to remove some sands.

Mix all the ingredients for the gnocchi in a large bowl and knead until smooth.  Spread some flour onto a counter top and roll the dough by using a roller, then start making the gnocchi  as you desire.  You can make gnocchi by using gnocchi tools or just using a fork.  Mine was done with a roller then cut them as you see on the picture above.

Bring to boil the gnocchi with some salt and strain it.  Heat a tbsp olive oil and the butter over medium heat.  Add the mushroom and stir in 1/4 chicken broth for one minute.  Add the artichoke, sun dried tomato, garlic powder, ground black pepper, pinch of salt and parsley.  Mix them all well with the gnocchi.  Turn off the heat and add the parmesan cheese before you transfer to a serving plate.


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