Potato Gnocchi with Chanterelle mushrooms
Ingredients for 4 servings
- 1 kg of potatoes
- 250 g of plain white flour
- 50 g of “Finferli secchi Inaudi” (dried Chanterelle mushrooms)
- 600 g of tomato sauce
- Grated “Grana Padano” cheese (parmesan) (if desired)
- 1 garlic clove
- Extra-virgin olive oil
Boil the potatoes without peeling them. Once cooked, peel the potatoes and smash them with the potato-masher. Add flour, salt and knead.
Create long rolls of dough (approximately 2cm of diameter) and cut them into small pieces. Give the dough pieces the typical shape of Gnocchi by passing them on the indent of a fork. Wash the dried mushrooms carefully. Put them into a bowl filled with warm water and soak them for approximately 10 minutes. Change the water (refill the bowl with clean, warm water) and soak the dried mushrooms for other 10 minutes.
Brown the garlic with olive oil in a pan, add the Chanterelle mushrooms (accurately drained and sqeezed) and salt. Once browned, remove the garlic clove. Add the tomato sauce and cook for a few minutes.
Boil the Gnocchi in a pot and drain them once they surface. Saute the Gnocchi with the Chanterelle sauce, sprinkle with chopped parsely and serve.