Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, potato gnocchi with exotic mushrooms, rosemary and tarragon. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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. Pretty easy to make for an impressive addition to your dinner party menu.
Potato gnocchi with exotic mushrooms, rosemary and tarragon is one of the most favored of recent trending foods on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Potato gnocchi with exotic mushrooms, rosemary and tarragon is something which I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Make ready 1 kg Gnocchi
- Prepare 2 tbsp olive oil
- Make ready 300 grams mixed mushrooms
- Make ready 1 clove garlic
- Prepare 1 tbsp thyme
- Make ready 1 tsp Rosemary
- Prepare 40 grams butter
- Prepare 1 lemon zest
- Get 1 tarragon leaves
Poke potatoes with a fork several times on each side and then place on a baking sheet. To cook faster and help air circulate around the potatoes, place potatoes on a rack on top of the baking sheet. Roll each gnocchi against the tines of a fork or gnocchi paddle to make ridges. Make the Mushroom Ragu Add cream, tarragon, rosemary, salt, and pepper.
Steps to make Potato gnocchi with exotic mushrooms, rosemary and tarragon:
- Cook gnocchi according to package instructions.
- Heat one tablespoon of oil over a medium heat.
- Add mushrooms, garlic and thyme, and cook for 1-2 minutes until brown. Set aside.
- Add remaining olive oil to the pan. Add gnocchi and brown on both sides.
- Sprinkle rosemary over it and add butter in blobs around the pan.
- Add mushrooms back in, along with the lemon zest and tarragon.
- Spoon onto a serving plate and season to taste, dressing with extra butter from the pan.
Roll each gnocchi against the tines of a fork or gnocchi paddle to make ridges. Make the Mushroom Ragu Add cream, tarragon, rosemary, salt, and pepper. Bring a large pot of water to a boil. Cook gnocchi in small batches, straining out when they rise to the top. Pull gnocchi out of water and add directly into cream sauce.
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