Potato gnocchi with exotic mushrooms, rosemary and tarragon
Potato gnocchi with exotic mushrooms, rosemary and tarragon

Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, potato gnocchi with exotic mushrooms, rosemary and tarragon. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Gnocchi with mixed mushrooms in a butter, lemon, tarragon and rosemary sauce. Great recipe for Potato gnocchi with exotic mushrooms, rosemary and tarragon. This is a recipe adapted from Masterchef Australia.

To get started with this recipe, we must prepare a few ingredients. You can cook potato gnocchi with exotic mushrooms, rosemary and tarragon using 9 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Potato gnocchi with exotic mushrooms, rosemary and tarragon:
  1. Prepare 1 kg Gnocchi
  2. Prepare 2 tbsp olive oil
  3. Make ready 300 grams mixed mushrooms
  4. Take 1 clove garlic
  5. Get 1 tbsp thyme
  6. Prepare 1 tsp Rosemary
  7. Take 40 grams butter
  8. Prepare 1 lemon zest
  9. Get 1 tarragon leaves

Add mushrooms, potatoes, vegetable stock, red wine, tomato paste and rosemary sprigs; stir to mix well. Chicken Gnocchi Soup Lil' Luna. potato gnocchi. Add potatoes and eggs and mix just until ingredients am combined (do not overmix or mixture wit become tough and gummy). On a floured surface, take one sixth of the gnocchi mixture and roll into a cylinder the size of a roll of dimes, continue with the rest of the dough.

Steps to make Potato gnocchi with exotic mushrooms, rosemary and tarragon:
  1. Cook gnocchi according to package instructions.
  2. Heat one tablespoon of oil over a medium heat.
  3. Add mushrooms, garlic and thyme, and cook for 1-2 minutes until brown. Set aside.
  4. Add remaining olive oil to the pan. Add gnocchi and brown on both sides.
  5. Sprinkle rosemary over it and add butter in blobs around the pan.
  6. Add mushrooms back in, along with the lemon zest and tarragon.
  7. Spoon onto a serving plate and season to taste, dressing with extra butter from the pan.

Drizzle the white bean cassoulet with basil pesto and serve family style, alongside the smoky cremini mushrooms and herb salad. Place potatoes in a pot of cold water with olive oil, basil, rosemary, and cayenne. SEMOLINA GNOCCHI. green garlic & fava green pesto. YUKON GOLD POTATO GRATIN. smokehouse jack - thyme. MARBLE POTATOES. rosemary - roasted garlic.

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