John Myers
Ingredients for 4 servings:
- 1 kg potato(s), floury
- 150 g ricotta
- 1 egg yolk
- 200 g flour
- 400 g mushrooms
- 150 g onion(s)
- 1 garlic clove(s)
- 2 sprigs parsley, flat
- 5 tbsp butter (olive oil)
- 50 g Parmesan cheese, in one piece
- salt and pepper
- cornstarch
- possibly chili powder
Instructions
Working time approx. 1 hour; Rest time approx. 2 hours; Total time approx. 3 hours
a delicious summer recipe
Boil the potatoes with their skins on in salted water and let them steam thoroughly. After peeling, press them into a bowl. Squeeze the ricotta into a kitchen towel. Add the egg yolk, ricotta, and flour to the potatoes and knead into a smooth dough. Quarter the dough and place it on a work surface dusted with starch. Form into rolls about 1 cm thick. Cut off about 2 cm long pieces and shape them into balls. Press them into the typical gnocchi shape with a fork. Add the gnocchi to boiling salted water, bring to a boil briefly, and immediately reduce the heat. As soon as they rise to the surface, remove them with a slotted spoon. Clean and slice the mushrooms. Finely chop the onions. Finely chop the garlic and roughly chop the parsley. Heat the olive oil with the butter and briefly sauté the mushrooms, adding the onions and garlic. When everything has taken on a nice color, add the gnocchi and cook until they are also lightly browned. Add parsley and season with pepper, salt, and a touch of chili powder, if desired. Sprinkle with coarsely grated Parmesan cheese.
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