Mushroom gnocchi

Mushroom gnocchi

Total: 25 Min. | Active: 25 Min.
Nutritional value / person: 668 kcal
, Fat: 45 g
, Carbohydrate: 44 g
, Protein: 19 g


2 people


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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80 g walnut kernels, coarsely chopped

Mushroom gnocchi

2 tbsp clarified butter
400 g mushrooms, quartered
300 g potato gnocchi
½ tsp salt
a little pepper
a little garden cress
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How it's done

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Toast the nuts in a non-stick frying pan without adding any oil until golden brown, set aside.

Mushroom gnocchi

Heat the butter in the same pan, sauté the mushrooms in batches for approx. 5 mins. per patch. Add the gnocchi, continue to cook for approx. 4 mins., season. Mix in the reserved nuts, garnish with cress.

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