Wild mushroom gnocchi with sage buerre noisette
Creamy wild mushroom gnocchi tossed in a rich, earthy sauce. A comforting Italian-inspired dish perfect for cozy dinners or elegant meals.
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Cooking tools:
- Potato ricer
- Microplane
- Citrus press
- Oven
- Aluminum foil
- Skillet
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 1 kg VDP Potatoes (5 – 6 large / medium potatoes)
- 125 ml Wild mushrooms, finely chopped
- 5 ml Butter
- 125 ml Cake flour
- 1 Large egg
- 3 ml Nutmeg, finely grated
- 10 ml Fresh sage, finely chopped Salt and white pepper to taste
- 125 ml Fresh whole sage leaves
- 100 g Butter
- 1 Lemon, juiced
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