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Gnocchi in a mushroom & coconut sauce
1 h active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 566
  • Fat about 23g
  • Carbohydrates about 76g
  • Protein about 10g
This is needed
This is needed for 4 portion
Gnocchi dough
  • 800 g mealy potatoes, cooked in their skins, freshly cooked, peeled while hot
  • 200 g gluten-free flour, Schär
  • 30 g lactose-free butter, melted
  • 3 tbsp flat-leaf parsley, finely chopped
  • 1 fresh egg
  • 1 tsp salt
  • a little pepper
To cook the gnocchi
  • salted water, boiling
Mushroom sauce
  • olive oil for frying
  • 400 g mixed mushrooms (e.g. chanterelle, button and shiitake, halved)
  • 2.5 dl coconut milk
  • 1 dl gluten-free vegetable bouillon (e.g. Coop Free From)
  • 1 stick lemongrass, squeezed
  • 50 g pomegranate seeds
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And that's how it's done
And that's how it's done
Gnocchi dough
Push the potatoes through a sieve into a bowl and leave to cool a little. Add the flour, butter and parsley, mix together. Add the egg, season and mix by hand. The mixture should still be moist but no longer stick to your hands. Add a little more flour if necessary. On a lightly floured surface, shape the dough into 4 rolls (each approx. 2 cm in diameter). Cut the rolls diagonally into approx. 2 cm long pieces. Place the gnocchi on a lightly floured towel.
To cook the gnocchi
Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove with a slotted spoon, drain.
Mushroom sauce
Heat a dash of oil in a frying pan. Stir fry the mushrooms in batches for approx. 2 mins. Add the coconut milk, bouillon and lemongrass, bring to the boil, simmer for approx. 4 mins. until the sauce becomes creamy. Remove the lemongrass. Add the gnocchi and heat gently. Scatter the pomegranate seeds over the top.

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