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POTATO GNOCCHI WITH MUSHROOM BASIL SAUCE Recipe | | Main Course Recipe by Tarla Dalal |
| | INGREDIENTS | For the potato gnocchi
2 cups boiled potatoes, grated
6 tablespoons plain flour (maida)
Salt and pepper to taste
1 teaspoon salt and 1 tablespoon oil for cooking the gnocchi.
For the mushroom basil sauce
2 cups fresh mushrooms, finely chopped
1 large onion, finely chopped
4 large cloves garlic, finely chopped
1/4 cup cream
2 tablespoons fresh basil, chopped
2 tablespoons butter
Salt and freshly ground pepper to taste
| | METHOD | For the potato gnocchi
Combine all the ingredients in a bowl and knead very well.
Divide the mixture into 30 to 40 equal portions.
Shape each portion into a cylindrical roll 25 mm. (1") in length. Lightly flatten each gnocchi using a fork. Keep aside.
Boil plenty of water on a large pan and add 1 teaspoon of salt and 1 tablespoon of oil to it. Drop a few pieces at a time of the prepared gnocchi in it and at allow to cook for 2 minutes.
Carefully remove the gnocchi from the boiling water using a slotted spoon. Keep aside.
For the mushroom basil sauce
Heat the butter in a pan, add the onion and sauté till the onion turns translucent. Add the garlic and sauté for 1 minute.
Add the mushrooms and sauté for 3 to 4 minutes.
Add the cream, basil, salt, pepper and 1/4 cup of water and mix well. Bring the sauce to a boil. Keep aside.
How to proceed
Just before serving, re-heat the mushroom basil sauce and toss the prepared potato gnocchi in it.
Serve hot.
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