Tri Gnocchi

Gnocchi:

1. Boil the potatoes with their peel in well-salted water. Drain, let cool. Press it through the potato press while still slightly warm and let it “evaporate”. Add the egg, salt and first of all some of the flour. Work into a smooth dough with a wooden trowel. Then gradually add the rest of the flour, but only enough so that the dough no longer sticks. The amount of flour depends on the texture of the potatoes. If the above amount is still not enough, gradually add more in small amounts. Let the dough rest for approx. 30 minutes.
2. On a floured surface, shape the dough into a thick roll in portions and cut about 8 mm thick slices from it. Shape these into small oval dumplings between the palms of the hands and place them on a floured surface. When they are all rolled, press them in lightly with a fork to create a pattern.
3. Bring plenty of well-salted water to the boil in a large saucepan. When it boils, reduce the heat and add the gnocchi in portions. The water must then no longer boil bubbly. When they have risen to the surface, lift them out with a perforated trowel, allow a little to drain and – spread out on a plate – store them temporarily.

Gorgonzola:

1. Cut the gorgonzola into large cubes. Bring the cream and milk to the boil. Add the cheese cubes and dissolve while stirring. Reduce the heat and let everything simmer a little. Pepper and salt and possibly thicken with a little cornstarch mixed with water.

Fungi:

1. Pour boiling water over the mushrooms and let them “rise”. Peel and finely chop shallots. Chop up the swollen mushrooms. Keep the brew. Steam the shallots in the oil until translucent, add the mushrooms, pepper and salt, sauté and deglaze with a little mushroom stock. Then pour in the cream and let everything simmer slightly. However, if the cream should settle, pour in a little more mushroom stock and stir.

Pomodori:

1. Wash the tomatoes and peel them with the asparagus peeler. Quarter, core. Put the bowls and the removed “inner workings” in a small saucepan, pour in half a cup to a cup of water and simmer over a low heat until everything is soft. Remove from heat and let cool down. Then pass through a sieve and collect the brew. It should make 250 ml. Otherwise add a little more water. Keep ready.
2. Cut the tomato flesh into small cubes. Peel and finely dice shallots. Peel and finely chop the garlic. Halve the pepper, remove the core and cut into small cubes. Wash, dry and finely chop herbs. Keep ready.
3. Sauté shallots, garlic and peppers in the olive oil. Add tomatoes, sauté. Stir in tomato paste and deglaze everything with the tomato stock. Pepper, salt and add sugar to taste. Let everything simmer a little. Finally fold in the herbs. Keep ready.

Completion:

1. Divide the cooked gnocchi into 3 equal portions and add them to the 3 prepared flavor variations. Heat each one again slightly, then arrange on a large plate and decorate with the coarsely grated Parmesan.