Gnocchi – my love and the star of this #homemadeMonday recipe. I discovered gnocchi way too late in life and am making up for it by eating them regularly and twisting and turning them into a million different recipes. In today´s recipe they´re creamy, come with mushrooms and sundried tomatoes and are seasoned with nothing else but salt and pepper. Not exactly revolutionary, I know, especially since this does not teach you how to make the gnocchi themselves, but they are to-die-for. Read along for the full recipe.
250 g gnocchi
100 g mushrooms
100 g sundried tomatoes
150 g sour cream
50g honey mustard
two tbsp olive or truffle oil
salt and pepper
1. Heat the oil in a medium pan and add the mushrooms to it, seasoning them with salt and frying them until soft. In the meantime bring a litre of water to a boil.
2. Add the dried tomatoes (I use them from a jar so they are hydrated in oil, if you only have the dried one in a bag, please rehydrate in water or oil) and fry for another two minutes, finally adding the cream and honey mustard and seasoning with pepper.
3. Use those two minutes to boil the gnocchi (you´ll need to follow the instructions on the bag but it´s typically two minutes they need boiling).
4. Add the gnocchi to the pan and mix. Season with more salt and pepper if needed and serve in a deep plate.