Gnocchi with mushrooms
What to do with gnocchi? Parisian chef Maxime Lellouche accompanies them with a mushroom cream and parmesan curry crumble.
This recipe from Maxime Lellouche, chef at Konvives restaurant in Paris17th, is taken from the special issue of Gault&Millau magazine, in which you can discover 109 chefs' recipes. These chefs have opened their establishments in the last 18 months and shared their favorite recipes with us. Discover the ingredients and preparation steps to make it easy.
Serves 4
Preparationtime: 20 min
Cooking time: 1 h 40
Ingredients for Maxime Lellouche 's mushroomgnocchi
For the gnocchi
-
500 g potatoes (bintje variety )
-
200 g flour
-
50 g cornstarch
-
5 g salt
For the mushroom cream
-
500 g button mushrooms
-
25 cl liquid cream
-
4 shallots
-
1 garlic clove
-
10 g salt
-
5 g pepper
For theparmesan curry crumble
-
110 g flour
-
100 g butter
-
75 g parmesan cheese
-
10 g curry powder
Steps for Maxime Lellouche 's mushroomgnocchi
-
Gnocchi: Peel the potatoes,boiltheminwater and then put them through a food mill . Mix with the rest of the ingredients to obtain a homogeneous dough.
- Roll out the dough into long sticks 2 cm in diameter. Cut into the desired size, then cook in a pan of hot water. When the gnocchi rise to the surface, they're ready.
-
Mushroom cream: Clean and chop the mushrooms. Sweat the peeled and minced shallots and garlic clove in butter for 5 min, then do the same with the mushrooms. Add the cream, salt and pepper. Reduce for 45 min over low heat. Blend the mixture to obtain a creamy texture.
-
Parmesan curry crumble: Mix the flour, Parmesan and curry by hand. Add the butter, then mix to obtain a crumble texture . Bake at 160°C for 25 min.
Has this recipe inspired you to discover Maxime Lellouche's cuisine ? Read the Gault&Millau review of Konvives.
