Recipe of Potato gnocchi with exotic mushrooms, rosemary and tarragon in 23 Minutes at Home

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, potato gnocchi with exotic mushrooms, rosemary and tarragon. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Potato gnocchi with exotic mushrooms, rosemary and tarragon is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Potato gnocchi with exotic mushrooms, rosemary and tarragon is something which I have loved my whole life. They’re fine and they look fantastic.

These terrific, plump potato gnocchi are topped with mushrooms that have been sautéed with plenty of We didn't have thyme so I subbed a sprig of rosemary during the mushroom simmer, which Review Body: This was our first attempt making gnocchi. The flavor with the mushroom ragu was. Hello Foodies, This recipe is inspired from Italy.

To begin with this recipe, we have to 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 can achieve that.

The ingredients needed to make Potato gnocchi with exotic mushrooms, rosemary and tarragon:

1. Prepare 1 kg Gnocchi
2. Get 2 tbsp olive oil
3. Prepare 300 grams mixed mushrooms
4. Prepare 1 clove garlic
5. Prepare 1 tbsp thyme
6. Get 1 tsp Rosemary
7. Get 40 grams butter
8. Make ready 1 lemon zest
9. Take 1 tarragon leaves

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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.

Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost. Gnocchi — better known in the culinary world as "tiny clouds" — are typically made with potatoes.

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