Gnocchi with Creamy Mushroom Sauce

Ingredients

• 750 g starchy potatoes
• 150 g flour
• 75 g wheat semolina
• 4 tbsp melted butter
• 2 egg yolks
• Salt
• flour (for rolling and shaping)
• 2 sprigs sage
• 800 g mushrooms (e.g., porcini, chanterelles, brown caps, king boletes)
• 1 Shallot
• 1 Garlic clove
• 4 tbsp butter
• 100 ml dry white wine
• 250 ml Whipping Cream
• Salt
• pepper (from the mill)

Instructions

1. 1.

   Cook the potatoes in their skins in a pot with a little water covered for about 25 minutes. Drain and let them steam in the pot. Peel the hot potatoes and press them through a potato ricer into a wide bowl while still hot. Let the mash cool slightly.

2. 2.

   Add the flour, semolina, butter, egg yolks and a pinch of salt. Knead everything into a smooth, elastic dough. On a floured work surface roll the dough into finger‑thick ropes and cut into about 2 cm pieces. Press the typical ridges with a fork if desired. Let the gnocchi rest for about 15 minutes.

3. 3.

   Meanwhile, rinse the sage leaves, shake off excess water and pluck them from the stems. Clean the mushrooms thoroughly; leave whole or slice according to size. Peel and finely chop the shallot and garlic. Sauté mushroom portions in hot butter until browned, then remove from the pan. Add the last portion of sage leaves for a short time, then set aside. In the same pan sauté the shallot and garlic until translucent, deglaze with white wine, let reduce slightly, add cream and simmer gently for a few minutes, then return the mushrooms. Season with salt and pepper.

4. 4.

   Cook the gnocchi in a pot of boiling salted water for about 5 minutes, until they float to the surface. Remove with a slotted spoon and serve on plates topped with mushroom sauce and sage leaves.