Recipe: Homemade gnocchi with porcini mushroom sauce | The Citizen
The ultimate comfort dish this winter. Pair with a glass of Delheim Shiraz Cabernet Sauvignon 2017.
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Ingredients
- 2 cups mashed potatoes
- 1 cup flour
- 1 egg yolk
- Salt
- pepper
- 15ml olive oil
- 15ml butter
- 80g dried porcini mushrooms
- 250g mixed mushrooms (whatever is available)
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cream
- 1 cup vegetable stock
- ½ cup grated Parmesan cheese
- Pepper, to taste
- Fresh basil, to serve
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