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Chopped mushrooms with saffron gnocchi
40 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 427
  • Fat about 16g
  • Carbohydrates about 48g
  • Protein about 17g
This is needed
This is needed for 4 people
Gnocchi
  • 75 g dried potato flakes (for mashed potatoes)
  • 1.5 tsp salt
  • 170 g white flour
  • 1 sachet saffron
  • 3 dl milk water (1/2 milk, 1/2 water)
  • 3 fresh eggs
  • salted water, boiling
  • a little clarified butter
Chopped mushrooms
  • a little clarified butter
  • 500 g mixed mushrooms
  • 4 g dried porcini mushrooms
  • 3 spring onion incl. green part
  • 1.5 dl vegetable bouillon
  • 2 sprigs tarragon
  • 1 dl white wine
  • 1 dl single cream for sauces
  • 0.5 tsp salt
  • a little pepper
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And that's how it's done
And that's how it's done
Gnocchi
Mix the potato flakes, flour, salt and saffron in a bowl. Create a well in the centre.
Combine the milk and eggs, gradually pour into the well while stirring, mix thoroughly with a fork. Cover and leave to stand at room temperature for approx. 30 mins.
Transfer the mixture to a firm freezer bag and snip off one corner. Squeeze approx. 2 cm long pieces of the mixture straight into the boiling water and cut off with a knife or clean kitchen scissors.
Cook the gnocchi until they float to the surface (approx. 3 mins.), remove with a slotted spoon, drain.
Heat the clarified butter in a non-stick frying pan. Reduce the heat and fry the gnocchi until crispy, turning occasionally.
Chopped mushrooms
Cut the mushrooms in half or into quarters, depending on size. Heat the clarified butter in a non-stick frying pan. Fry the mushrooms in batches for approx. 3 mins. per batch.
Chop the onions, slice the green part into rings and set aside. Finely chop the porcini mushrooms. Add the onions, porcini powder and tarragon and fry for approx. 2 mins. Pour in the stock and wine, bring to the boil.
Reduce the heat, simmer for approx. 10 mins. Stir in the cream and continue to simmer for approx. 2 mins. Add the reserved onion greens, season.