Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, potato gnocchi with exotic mushrooms, rosemary and tarragon. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
These terrific, plump potato gnocchi are topped with mushrooms that have been sautéed with plenty of We didn't have thyme so I subbed a sprig of rosemary during the mushroom simmer, which Review Body: This was our first attempt making gnocchi. The flavor with the mushroom ragu was. Hello Foodies, This recipe is inspired from Italy.
Potato gnocchi with exotic mushrooms, rosemary and tarragon is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Potato gnocchi with exotic mushrooms, rosemary and tarragon is something that I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have potato gnocchi with exotic mushrooms, rosemary and tarragon using 9 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Potato gnocchi with exotic mushrooms, rosemary and tarragon:
- Take 1 kg Gnocchi
- Prepare 2 tbsp olive oil
- Make ready 300 grams mixed mushrooms
- Prepare 1 clove garlic
- Get 1 tbsp thyme
- Get 1 tsp Rosemary
- Get 40 grams butter
- Prepare 1 lemon zest
- Prepare 1 tarragon leaves
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Instructions to make Potato gnocchi with exotic mushrooms, rosemary and tarragon:
- Cook gnocchi according to package instructions.
- Heat one tablespoon of oil over a medium heat.
- Add mushrooms, garlic and thyme, and cook for 1-2 minutes until brown. Set aside.
- Add remaining olive oil to the pan. Add gnocchi and brown on both sides.
- Sprinkle rosemary over it and add butter in blobs around the pan.
- Add mushrooms back in, along with the lemon zest and tarragon.
- Spoon onto a serving plate and season to taste, dressing with extra butter from the pan.
Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl.
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