Gnocchi with fried porcini mushrooms

Ingredients for 2 servings:

• 250 g potatoes
• 75 g flour
• 1 egg(s)
• 150 g porcini mushrooms
• 1 tomato(s)
• ½ bunch chives
• ½ bunch parsley
• 1 clove(s) garlic, squeezed
• 50 ml white wine
• 50 ml cream
• some flour
• salt and pepper
• butter
• nutmeg

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the potatoes and boil them in salted water. When the potatoes are tender, drain the water and return them to the pot on the stove so that as much water as possible can evaporate. Put the flour in a large bowl or on a work surface. Press the hot potatoes into the center of the flour using a ricer. Add the egg and slowly knead the mixture thoroughly, working from the outside in. Season with salt and nutmeg. Shape the mixture into a 2 cm diameter roll. Cut off pieces with a spatula and lightly press them onto the back of a nutmeg grater to give the gnocchi their typical shape. Let the gnocchi rest in boiling salted water for 10-15 minutes. After cooking, lightly fry the potato dumplings in butter. Slice the porcini mushrooms and dust with flour. Peel, deseed, and dice the tomatoes. Finely chop the parsley and chives. Brown the mushrooms in a pan with butter. Add the garlic and deglaze with wine. Once reduced, add the cream. Stir in the herbs and tomatoes and season with salt and pepper. Serve the gnocchi with the porcini mushrooms.