Fried Porcini Mushrooms with Ham and Gnocchi
Fried porcini mushrooms with ham and gnocchi is a recipe featuring fresh ingredients from the mushroom category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g starchy potatoes
- Salt
- Nutmeg (freshly grated)
- 200 g Flour
- 1 egg
- flour (for dusting)
- 500 g fresh porcini mushrooms
- 1 clove garlic
- 100 g Black Forest ham
- 2 tbsp olive oil
- pepper (ground)
- 40 g freshly grated Parmesan
Instructions
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1.
Wash the potatoes and cook them in salted water for about 30 minutes. Drain, let steam off slightly, then peel and press through a potato ricer. Spread on a work surface and season with salt and nutmeg. Sprinkle flour over the mash and knead with the egg into a smooth, elastic dough. Take about one‑third of the dough, roll it on a floured surface into a finger‑thick strand, cut into ~1 cm pieces, and run each piece over the tines of a fork to create the classic ridged pattern. Shape all dough into gnocchi and let them rest covered on the work surface.
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2.
Clean the mushrooms and slice them into strips. Peel and crush the garlic. Cut the ham into bite‑sized pieces.
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3.
Bring a large pot of salted water to a boil and cook the gnocchi in batches for about 5 minutes until they float.
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4.
Heat olive oil in a skillet and sauté the mushrooms with garlic, stirring occasionally. Add the ham, cook briefly, then season with salt and pepper.
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5.
Remove the gnocchi with a slotted spoon, drain, and toss with the mushroom mixture. Plate on warmed dishes and sprinkle with freshly grated Parmesan before serving.
