Porcini Gnocchi

A delicious mushroom dish for any occasion!

Preheat the oven to 220 °C (fan oven 200 °C, gas mark 4).

Rinse the potatoes and bake in the oven at 220 °C for about 45 minutes.

Soak the dried mushrooms in a little hot water. Peel and chop one onion. Rinse the rosemary, shake dry, pluck the needles and chop. Heat 1 tbsp. clarified butter in a frying pan and sauté the onions and rosemary.

Remove the potatoes from the heat, scrape the potato flesh from the skin and press it through a potato ricer. Squeeze the soaked mushrooms and mash them with the egg yolks, add them to the potato mixture. Add salt and sautéed rosemary onions, and add enough potato flour to make a smooth dough. Form a roll of about 1.5 cm in diameter, divide it into pieces about 1 cm long and press each one with a fork. Heat the clarified butter in a frying pan and roast the gnocchi in it.

Peel the second onion and fry it in clarified butter, add salt and nutmeg, deglaze with clear soup and whipped cream, make it short. Rinse the raw spinach, chop coarsely and add. Grind everything. Season with salt and a pinch of nutmeg.

Clean the fresh mushrooms and roast them in a little bit of clarified butter. Serve the gnocchi together with the spinach sauce and the porcini mushrooms.

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