Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Gnocchi dough
To cook the gnocchi
Mushroom sauce
How it's done
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.
How-tos
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