Vegan Gluten-free Gnocchi in Chantarelle Sauce | Food-e-Land

Name: Vegan Gluten-free Gnocchi in Chantarelle Sauce | Food-e-Land
Ingredients: 4 large potatoes (about 500 grams), peeled and quartered; 2 tablespoon olive oil (any kind will do); Freshly ground black pepper (I use lots of it); 1/2 to 1 teaspoon of salt, depending on preference, plus additional to season the water for cooking gnocchi; 1 tbsp paprika; 350 grams plain gluten-free flour, plus additional for dusting work surface; 100 ml plant cream; 200 grams chantarelle mushrooms (small if possible)

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You can serve it immediately or refrigerate it and fry it in the next few days. You can also freeze it. Dumplings can be prepared from freshly cooked potatoes (cooled down) or boiled potatoes and...

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Ingredients

4 large potatoes (about 500 grams), peeled and quartered
2 tablespoon olive oil (any kind will do)
Freshly ground black pepper (I use lots of it)
1/2 to 1 teaspoon of salt, depending on preference, plus additional to season the water for cooking gnocchi
1 tbsp paprika
350 grams plain gluten-free flour, plus additional for dusting work surface
100 ml plant cream
200 grams chantarelle mushrooms (small if possible)