Baked Gnocchi with Oyster Mushrooms, Cherry Tomatoes and Mozzarella

Ingredients

• 700 g starchy potatoes
• 100 g flour
• 40 g parmesan (freshly grated)
• 2 Eggs
• Salt
• pepper (from grinder)
• nutmeg
• 250 g Cherry Tomatoes
• 2 Garlic cloves
• 150 g mozzarella
• 150 g oyster mushrooms
• 2 tbsp olive oil
• 1 tbsp chopped parsley
• Salt
• pepper (from grinder)
• 2 tbsp butter
• oregano (for garnish)
• fat (for the pan)

Instructions

1. 1.

   For the gnocchi, peel the potatoes, boil them as salted potatoes, press hot through a potato ricer and let steam off slightly. Sprinkle flour over the potato mash, add parmesan and eggs. Season with salt, pepper and a pinch of nutmeg and knead into dough.

2. 2.

   Bring salted water to a boil in a wide pot.

3. 3.

   Shape finger-thick logs and cut into about 3 cm wide pieces. Press ridges with the back of a fork.

4. 4.

   Drop gnocchi into boiling water, immediately reduce heat and simmer until they float, then lift out and drain.

5. 5.

   Preheat oven to 200°C (top and bottom heat). Grease a baking dish.

6. 6.

   Clean and halve tomatoes. Slice mozzarella. Peel garlic and finely chop. Clean oyster mushrooms and slice into strips.

7. 7.

   Heat oil and quickly brown mushrooms, add garlic and sauté, mix in tomatoes and parsley, season with salt and pepper.

8. 8.

   Place gnocchi in the dish, add vegetable mixture, stir lightly, top with mozzarella slices and butter chunks, bake for 20-30 minutes until golden brown. Sprinkle oregano before serving.