Recipe of Potato gnocchi with exotic mushrooms, rosemary and tarragon in 19 Minutes for Beginners

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, potato gnocchi with exotic mushrooms, rosemary and tarragon. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

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.

Potato gnocchi with exotic mushrooms, rosemary and tarragon is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Potato gnocchi with exotic mushrooms, rosemary and tarragon is something that I’ve loved my whole life.

To get started with this recipe, we have to first 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. Take 1 kg Gnocchi
2. Prepare 2 tbsp olive oil
3. Take 300 grams mixed mushrooms
4. Prepare 1 clove garlic
5. Make ready 1 tbsp thyme
6. Prepare 1 tsp Rosemary
7. Get 40 grams butter
8. Take 1 lemon zest
9. Take 1 tarragon leaves

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Instructions 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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