for 4 person

Gnocchi

75 g	dried potato flakes (for mashed potatoes)
170 g	white flour
1 ½ tsp	salt
1 sachet	saffron

3 dl	milk water (1/2 milk, 1/2 water)
3	fresh eggs

salted water, boiling

a little

clarified butter

Chopped mushrooms

a little	clarified butter
500 g	mixed mushrooms

3	spring onions incl. green parts
4 g	dried porcini mushrooms
2 sprig	tarragon
1 ½ dl	vegetable bouillon
1 dl	white wine

1 dl	single cream for sauces
½ tsp	salt
a little	pepper

How it's done

Gnocchi

Mix the potato flakes, flour, salt and saffron in a bowl. Create a well in the centre.

Combine the milk and eggs, gradually pour into the well while stirring, mix thoroughly with a fork. Cover and leave to stand at room temperature for approx. 30 mins.

Transfer the mixture to a firm freezer bag and snip off one corner. Squeeze approx. 2 cm long pieces of the mixture straight into the boiling water and cut off with a knife or clean kitchen scissors.

Cook the gnocchi until they float to the surface (approx. 3 mins.), remove with a slotted spoon, drain.

Heat the clarified butter in a non-stick frying pan. Reduce the heat and fry the gnocchi until crispy, turning occasionally.

Chopped mushrooms

Cut the mushrooms in half or into quarters, depending on size. Heat the clarified butter in a non-stick frying pan. Fry the mushrooms in batches for approx. 3 mins. per batch.

Chop the onions, slice the green part into rings and set aside. Finely chop the porcini mushrooms. Add the onions, porcini powder and tarragon and fry for approx. 2 mins. Pour in the stock and wine, bring to the boil.

Reduce the heat, simmer for approx. 10 mins. Stir in the cream and continue to simmer for approx. 2 mins. Add the reserved onion greens, season.

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