Gnocchi ripieni
What is better than gnocchi? Stuffed gnocchi! These pillowy soft potato balls are stuffed with a rich and savory mushrooms filling. Served with the simplest of condiments, butter and sage. They are truly to die for. They are great for a date night to impress your guest(s).
Recipe
makes enough for 2 people
Ingredients
500 gr of floury potatoes, peeled and cubed
175 gr 00 flour + extra for dusting
250 gr of mushrooms, minced
1 large garlic clove, minced
1 shallot, minced
a few leaves of fresh sage + extra for serving
100 gr of butter, devided into 50 grams
1 tbs of mushroom stock powder
100 ml of plant based soy cream, unsweetened
4 tbs of olive oil
salt and pepper to taste
Instructions
Boil the potatoes in salted boiling water until very soft.
Drain and let them cool down for a 10 minutes.
Meanwhile heat up 50 gr of butter with 2 tablespoons of olive oil.
Add the minced mushrooms and fry for 10 to 15 minutes until softened and slightly browned. Stirring frequently.
Add the mushroom stock powder, shallot, garlic and sage.
Fry for a few more minutes until the shallot is soft.
Add the cream and stir to combine, let it heat through and set aside.
Rice the cooked potatoes and add the flour.
Mix with a fork to combine and once the dough starts coming together kneed with your hands until a uniform, soft dough.
Tear if pieces of the dough (roughly 2 tbs each) and roll into a ball.
Flatten this dough ball in your palm and add a teaspoon of the mushroom mixture into the middle.
Close the dough ball and roll into a ball.
Do this with all of the dough. You might have some mushrooms leftover, you can serve them over the gnocchi as garnish.
Boil the stuffed gnocchi balls in boiling salted water until they float.
Drain and add them to a pan with melted butter and sage.
Toss to coat and optionally fry them a little so they become crispy.
Serve with the leftover mushrooms and black pepper.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
