Chef Georges Dimitrakopoulos prepares gnocchi with mushrooms. It is a delicious dish with an aroma of Italy that can be served at the everyday lunch table or as an appetiser at a Sunday meal.
Materials
50 gr. butter
400 gr. thinly sliced mushrooms
One clove of crushed garlic
2 tsp. tablespoon fresh rosemary, chopped
1 tsp. smoked paprika
500 gr. gnocchi
100 ml sour cream
salt, freshly ground pepper
For serving
Cretan kefalograviera, grated
Procedure
Step 1
Heat a small piece of butter in a large, deep pan. Add the mushrooms and ½ tsp. salt and cook until soft and golden brown. Add the remaining butter, garlic, and rosemary and cook on medium heat for 4-5 minutes. Stir in the paprika, season with salt and pepper, and then keep on low heat.
Step 2
Cook the gnocchi in a pot of boiling salted water for 3-4 minutes. Drain them and add them to the pan with the mushrooms. Mix well.
Step 3
Serve in warm bowls with a spoonful of sour cream, plenty of black pepper and freshly grated Parmesan cheese.
Georges Dimitrakopoulos is a columnist for Cantina. Translated by Paul Antonopoulos.
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