Baked Gnocchi and Chestnut Mushrooms

Baked Gnocchi

600 gram potatoes

1 ½ – 2 cups 00 flour

1 egg

4 sun dried tomatoes

2 garlic cloves

Pinch of salt

Cook the potatoes in the skin until soft. Let them cool a bit and peel of the skin. Mince the potatoes until no lumps remain with whatever tool you can find that works best. In a kitchen machine, mix the sun dried tomatoes, garlic, egg and a pinch of salt. Make space on a clean worktop to form the dough. Add this mixture to the potatoes and sprinkle half of the flour on top. Mix this to a nice dough, add as much flour as needed to make a solid and soft ball. Knead the dough as little as possible, because it will get sticky again.

Make sure you have a tray with baking paper or a clean kitchen towel ready. Divide the ball in two and roll them into long snakes. Cut the gnocchi in the desired size. At this point you can form them by rolling the gnocchi over the back of the teeth of a fork, or roll them between your hands or leave them as they are. Space them apart on the baking paper.

Bring a big pan of water with salt to a boil. Add the gnocchi in one layer, when they are floating at the surface they are ready. Take them out and let them rest in a sift to dry a bit. In a large skillet warm butter and oil on a medium to high fire and bake the gnocchi crispy at all sides.  Let them leak out on some kitchen paper.

Chestnut mushrooms with caramelized onions

Two ingredients I love and mix well together. This dish combines nicely with the gnocchi.

1 red onion

2 garlic cloves

300 gram chestnut mushrooms

½  teaspoon thyme

Splash of balsamico (optional)

Cut the onions in half rings and mince the garlic. Heat a layer of oil in a skillet and bake the onions until soft, turn down the heat and add the garlic. Mix this together with the thyme and add the mushrooms. Cover the skillet with a lid and let it simmer for ca. 10 – 15 minutes. Before serving you can add a bit of balsamico vinegar.

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