Gnocchi in parmesan sauce with mushrooms and hazelnuts
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 15 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 2 people |
INGREDIENTS
- 500 gr. fresh Rana gnocchi
- 150 ml Arla milk cream
- 100 ml water from the gnocchi
- 60 gr. Parmesan cheese, grated
- 40 gr. Lurpak butter
- 20 gr. hazelnuts*
- 2 portobello mushrooms, cut into cubes*
- 1 clove of Garlic*
METHOD
For the gnocchi:
1.Cook in plenty of salted and boiling water for 1 minute and 30 seconds or until they all come to the surface of the water, drain them in a colander after keeping a little water from what they boiled.
For the hazelnuts:
2. Place a pan over medium-high heat and add the hazelnuts, shaking the pan constantly until the hazelnuts are lightly toasted. Remove them from the pan and break them into smaller pieces.
For the sauce:
3.Wipe out the pan and place it back on the heat without increasing the intensity.
4. Add the butter and as soon as it melts, add the garlic clove.
5. Leave for 2 minutes until the butter is fragrant and then remove it.
6. Increase the intensity of the fire and saute the mushrooms for 3-4 minutes.
7. Then add the gnocchi and continue for another 2 minutes so that they also acquire a nice dark colour.
8. Finally, add the cream, the Parmesan cheese and some of the water we reserved.
9. Add salt and pepper and stir until the sauce thickens and the parmesan melts. If necessary, top up with a little more water.
Serve in a shallow dish and add a few crushed hazelnuts on top.
Kali Orexi!
*This recipe item is not found in foodhaus shop
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