Potato Gnocchi with a Fricassee of Wild Mushrooms from Today's special: A new take on bistro food by
Turning the spud into a sort of pasta makes a refreshing change from the usual potato side dishes. Tasty little gnocchi can be served simply dressed with a little olive oil or melted butter. Howeve...
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Ingredients
- 3 shallots, finely chopped
- 3 garlic cloves, chopped
- freshly grated nutmeg to taste
- 50 g butter
- 200 g ceps, wiped, halved and sliced, stem peeled
- 100 g trompette mushrooms, stubby bases of the stalks removed
- 100 g girolles, wiped, sliced if large
- 100 ml Madeira
- 200 ml double cream
- 1 tablespoon chopped parsley
- 1 tablespoon chopped tarragon
- 100 g spinach, well washed
- 120 g freshly grated Parmesan cheese
- 30 g ‘oo’ (Italian doppio zero) flour
- 250 g Desiree or Binje potatoes
- Salt
- freshly ground black pepper
- 1 egg, lightly beaten
- 30 g cornflour
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