Gnocchi in a mushroom & coconut sauce

Gnocchi in a mushroom & coconut sauce

Total: 1 hr | Active: 1 hr
vegetarian, lactose-free, gluten-free
Nutritional value / portion: 566 kcal
, Fat: 23 g
, Carbohydrate: 76 g
, Protein: 10 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Gnocchi dough

800 g mealy potatoes, cooked in their skins, freshly cooked, peeled while hot
200 g gluten-free flour, Schär
30 g lactose-free butter, melted
3 tbsp flat-leaf parsley, finely chopped
1 fresh egg
1 tsp salt
a little pepper

To cook the gnocchi

salted water, boiling

Mushroom sauce

olive oil for frying
400 g mixed mushrooms (e.g. chanterelle, button and shiitake, halved)
2 ½ dl coconut milk
1 dl gluten-free vegetable bouillon (e.g. Coop Free From)
1 stick lemongrass, squeezed
50 g pomegranate seeds
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How it's done

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Gnocchi dough

Push the potatoes through a sieve into a bowl and leave to cool a little. Add the flour, butter and parsley, mix together. Add the egg, season and mix by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary. On a lightly floured surface, shape the dough into 4 rolls (each approx. 2 cm in diameter). Cut the rolls diagonally into approx. 2 cm long pieces. Place the gnocchi on a lightly floured towel.

To cook the gnocchi

Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain.

Mushroom sauce

Heat a dash of oil in a frying pan. Stir fry the mushrooms in batches for approx. 2 mins. Add the coconut milk, bouillon and lemongrass, bring to the boil, simmer for approx. 4 mins. until the sauce becomes creamy. Remove the lemongrass. Add the gnocchi and heat gently. Scatter the pomegranate seeds over the top.


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