Potato gnocchi with exotic mushrooms, rosemary and tarragon
Potato gnocchi with exotic mushrooms, rosemary and tarragon

Hey everyone, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, potato gnocchi with exotic mushrooms, rosemary and tarragon. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Potato gnocchi with exotic mushrooms, rosemary and tarragon is one of the most popular of current trending foods on earth. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Potato gnocchi with exotic mushrooms, rosemary and tarragon is something which I’ve loved my whole life. They are fine and they look wonderful.

These terrific, plump potato gnocchi are topped with mushrooms that have been sautéed with plenty of We didn't have thyme so I subbed a sprig of rosemary during the mushroom simmer, which Review Body: This was our first attempt making gnocchi. The flavor with the mushroom ragu was. Allow the potatoes to cool enough to handle.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook potato gnocchi with exotic mushrooms, rosemary and tarragon using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Potato gnocchi with exotic mushrooms, rosemary and tarragon:
  1. Make ready 1 kg Gnocchi
  2. Make ready 2 tbsp olive oil
  3. Get 300 grams mixed mushrooms
  4. Prepare 1 clove garlic
  5. Prepare 1 tbsp thyme
  6. Take 1 tsp Rosemary
  7. Get 40 grams butter
  8. Take 1 lemon zest
  9. Get 1 tarragon leaves

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Steps to make Potato gnocchi with exotic mushrooms, rosemary and tarragon:
  1. Cook gnocchi according to package instructions.
  2. Heat one tablespoon of oil over a medium heat.
  3. Add mushrooms, garlic and thyme, and cook for 1-2 minutes until brown. Set aside.
  4. Add remaining olive oil to the pan. Add gnocchi and brown on both sides.
  5. Sprinkle rosemary over it and add butter in blobs around the pan.
  6. Add mushrooms back in, along with the lemon zest and tarragon.
  7. Spoon onto a serving plate and season to taste, dressing with extra butter from the pan.

Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost. Fried potatoes with chanterelle mushrooms, onions, delicious veg.

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