breakfast
22% cream
Njoki with mushrooms
Ingredients
Potato gnocchi (premade)
130 g
Shallot (peeled)
20 g
Champignon mushrooms
65 g
Oyster mushrooms
45 g
Vegetable oil
30 g
Garlic
5 g
White wine
15 ml
Truffle oil
5 g
Arugula
5 g
Salt, pepper
to taste
Method of preparation
- Make the sauce: pour 20 g of vegetable oil into a hot skillet. Add the sliced champignon mushrooms, finely chopped oyster mushrooms, and finely diced shallots. Sauté for 3 minutes.
- Pour white wine over the mushrooms and add finely chopped garlic. Once the wine has evaporated, pour in the cream, season with salt and pepper, and simmer until it thickens into a sauce.
- In a pot with plenty of lightly salted water, cook the gnocchi until al dente (the most important thing is not to overcook the gnocchi).
- Place the cooked gnocchi in a preheated skillet with vegetable oil and lightly sauté, then transfer to a plate.
- Pour the hot sauce over the gnocchi, drizzle with truffle oil, and garnish with fresh arugula.
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