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🍽️ Crispy Gnocchi with Mushrooms and Parsley Cream

419 kcal · 30 min · 4 servings

Crispy Gnocchi with Mushrooms and Parsley Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring three liters of salted water to a boil in a large pot.
  2. 2. Halve the onion, peel it, and cut it into small cubes.
  3. 3. Remove the root end from the leek and cut it in half lengthwise.
  4. 4. Hold the bottom end of the leek, open the layers, and rinse it thoroughly.
  5. 5. Dry the leek and slice it into thin strips.
  6. 6. Wipe the mushrooms with a kitchen towel if necessary and cut them into eighths.
  7. 7. Add the gnocchi to the boiling salted water and cook for about four minutes.
  8. 8. Remove the gnocchi from the heat as soon as they float to the surface.
  9. 9. Drain the gnocchi in a sieve and place them on kitchen paper.
  10. 10. Bring the salted water in the pot back to a boil.
  11. 11. Blanch the leek in the boiling water for one to two minutes.
  12. 12. Remove one cup of the cooking water and save it for later.
  13. 13. Place the leek in a sieve and let it drain well.
  14. 14. Heat one tablespoon of oil in a pan over high heat.
  15. 15. Sauté the mushrooms with a pinch of salt for two to three minutes over high heat.
  16. 16. Add the onion cubes and sauté them for two minutes over medium heat.
  17. 17. Deglaze the pan with white wine and bring the liquid to a boil.
  18. 18. Add the leek to the pan and mix everything well.
  19. 19. Remove the pan from the heat and gently stir in the sour cream.
  20. 20. Pour the sauce into a bowl and clean the pan.
  21. 21. Heat another tablespoon of oil in the pan over high heat.
  22. 22. Fry the gnocchi for three to five minutes until golden brown and crispy.
  23. 23. Shake the pan occasionally to ensure the gnocchi cook evenly.
  24. 24. Wash the parsley and dry it thoroughly.
  25. 25. Pluck the parsley leaves from the stems and chop them finely.
  26. 26. Return the prepared sauce to the pan with the gnocchi.
  27. 27. Stir the chopped parsley into the sauce.
  28. 28. Season the dish generously with salt and pepper.
  29. 29. If the sauce is too thick, add a little of the reserved cooking water.
  30. 30. Taste the dish one more time and then serve it.

Nutrition per serving