The arrival of autumn!

People :

4

Preparation time :

1 h

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Ingredients
  • 100g of mushrooms of the season
  • 50g butter
  • 4 c/s powdered parmesan

For the potato gnocchi 

  • 250g of potatoes
  • 25g flour
  • 1 egg yolk
  • 80g Idiazabal cheese
  • Salt
  • Pepper

For the hazelnut sauce

  • ½ sweet onion
  • 50g of fresh mushrooms
  • 50g of peeled hazelnuts
  • ½ liter of vegetable stock
  • 100ml of skimmed milk
  • 1 clove of garlic with the skin
  • 1 sprig of thyme
  • Salt
Preparation

For the potato gnocchi 

  1. Bake the potatoes with their skin, then peel, mash
  2. and sift them and then add the egg yolks, flour and grated Idiazabal. Season with salt and
  3. pepper. Now form them into small balls of gnocchi and cook in almost boiling water for 1 minute, drain and set aside.

For the hazel nut sauce

  1. In a saucepan sauté the onion over a low heat, add the cleaned
  2. sliced mushrooms, garlic, a sprig of thyme and the hazel nuts.
  3. Add the stock and the salt and allow it to reduce to half, then add the milk and cook for a few minutes. Put it through the blender and then sieve it. Reserve.

For the crispy parmesan

  1. On a baking tray, with the help of a spoon spread the parmesan into a circle and bake for around 3 minutes, remove from the oven and allow to dry.

Serving the dish

  1. Place the gnocchi in a hot cocotte, sauté the mushrooms in the butter and season then spread over the gnocchi. Heat up the hazelnut spread and pour over the gnocchi and finally garnish with the crisp parmesan.

Additional information

People :

4

Preparation time :

1 h

Difficulty:

Easy