Gnocchi with morels in blue cheese sauce
Gnocchi are Italian dumplings that can be made from cheese, potatoes, or just flour. Usually, they are made with cheese (such as ricotta), but potato gnocchi are also quite popular. The finished dish is served hot with various sauces, and can be enjoyed simply with bread (or served as a side dish). To prepare potato gnocchi, take 5–6 potatoes, one egg yolk, and about 80–100 grams of flour. They are very easy to make: boil the potatoes, mash them into a puree, then add flour, the egg yolk, and seasonings to taste. Form small, round dumplings from the dough and boil them in salted water until cooked.
Now for the second part of the recipe:
1. Pour hot water over dried morels and let them soak for about 2 hours. You can use this time to prepare the gnocchi.
2. Then rinse the mushrooms and squeeze out the excess water.
3. Finely chop shallot and sauté it in butter on a heated frying pan. Add the mushrooms to the onion. You can either chop the mushrooms finely or leave them whole.
4. Once the mushrooms are sautéed, reduce the heat and add cream. Simmer for about 7 minutes.
5. Then add Gorgonzola cheese and gently stir. Continue cooking until the cheese has melted. Season with spices to taste—Provençal herbs work especially well.
Serve the gnocchi with morels in blue cheese sauce, pouring the sauce over the top. Garnish with fresh herbs. Also note that asparagus or green peas go very well with potato gnocchi and morels—simply boil them separately and serve alongside the finished dish.
Read recipe→
