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Home made gnocchi with broad beans, mushrooms, and lemon cream sauce

  • 50 mins
  • Medium
  • Vegetarian
  • Microwave
  • Renske

Ingredients

  • FOR THE GNOCCHI

  • FOR THE SAUCE

Directions

Gnocchi you make yourself are always the best.

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Steps

1

Wash the potatoes and pierce them on all sides with a fork. Cook them in the microwave at 1000 WATT for approximately 8 minutes until they are done.
Let them cool down and cut them in halves. Use a spoon to remove the potatoes from their skin and push them through a potato press. Let the potato mash cool down.

2

In the meantime, chop the onion and garlic finely and chop the mushrooms in large pieces. Remove the leaves from the rosemary sprigs and chop these finely as well.

3

Steam the (frozen) broad beans in the steam oven. Use setting STEAM 3 for 15 minutes. Rinse them with cold water and remove the skins (optional; I prefer the taste without the skins but they can be consumed without any problems).

4

Add the egg yolk, pecorino, some salt and pepper and part of the flour to the mashed potato, stir with a spoon until it becomes more solid. Gradually add flour until it becomes dough. It is OK if it is a bit sticky! Do not add too much flour, because your gnocchi will be too floury.

5

Divide the dough into four parts, and roll these evenly out until you have a roll of 2cm thick. Divide this in small pillows of about 2cm. Use your fork to indent the pillows. The relief ensures that your sauce sticks better to the gnocchi. Put the gnocchi on a dish cloth with some flour until you are ready to fry them.

6

Fry the onion and garlic in a skillet with a little olive oil, add the mushrooms and the finely chopped rosemary and fry it for some minutes at high temperature. Add the cooking cream and let it reduce for about 3-5 minutes. Add the juice and rind of the lemon, along with the finely grated pecorino, and let it simmer for a while.

7

Add the broad beans and season with salt and pepper.

8

Heat another skillet with olive oil and fry the gnocchi in a few minutes until they are golden brown.

9

Time to set the table! Divide the gnocchi for four plates and put the sauce on top. Finish with some more grated pecorino; enjoy your meal!

Enjoy

Home made gnocchi with broad beans, mushrooms, and lemon cream sauce

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Ingredients

Adjust Servings:
FOR THE GNOCCHI
400gr floury potatoes
50-100gr flour
25gr finely grated pecorino cheese
1 egg yolk
salt and pepper
FOR THE SAUCE
450gr broad beans (frozen)
250gr mixed mushrooms
1 onion
2 cloves of garlic
250ml cooking cream
50gr finely grated pecorino cheese
3 sprigs of rosemary

Renske

Renske

I am a foodblogger of conscious and good tasting food, cooking with healthy, fresh and seasonal ingredients makes me the happiest girl on the planet!

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