Gnocchi with Shiitake Mushrooms in Basil Cream

For the gnocchi with shiitake mushrooms in basil cream, first peel the potatoes, boil and steam well, press through the press.

Add egg and flour, season with nutmeg, salt and pepper. Roll into a stick on a floured board and cut gnocchi about 3 cm long.

Pluck basil and chop coarsely. Finely dice the onion. Peel and core tomatoes and cut into fillets. Rub shiitake mushrooms well with kitchen paper and cut into fine slices. Rinse and drain the arugula.

Bring gnocchi to a boil in lightly salted water, let stand for 4-5 minutes. Sauté diced onion in hot oil until translucent, add shiitake mushrooms and sauté. Add basil, pour in whipping cream and season with salt and pepper.

Fold in tomato fillets and reduce very slightly. Lift the gnocchi out of the water with a sieve ladle, drain well and fold carefully into the sauce.

Cover a deep plate with arugula. Arrange the gnocchi with shiitake mushrooms in basil cream and garnish with basil.

Preparation Tip:

The gnocchi with shiitake mushrooms in basil cream can also be served without arugula. However, the arugula gives the dish a fresh slightly peppery note.

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