Basil Potato Gnocchi with Chanterelles and Parma Ham
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), floury boilin
- 1 egg (s)
- 1 egg yolk
- 40 g butter
- 2 tablespoon basil, chopped
- salt and pepper
- 100 grams flour
- 2 tablespoon olive oil
- 2 tablespoon butter
- 250 g chanterelles
- 1 tablespoon olive oil
- 1 tablespoon butter
- salt and pepper
- 6 slices Parma ham
- 1 tablespoon olive oil
- 1 tablespoon butter
- 6 spring onion (s)
- 1 clove garlic
- 50 ml poultry stock
- 3 tablespoon crème fraîche
- salt and pepper
- 50 g parmesan cheese
- 1 bunch basil
Print Recipe
Pin Recipe Instructions
- Boil the peeled potatoes until soft, peel them and press them into a bowl while still hot through the potato press. Mix with egg, egg yolk, pieces of butter and basil. Season with salt and pepper. Mix everything well and fold in the flour without stirring too much so that the mixture stays loose. Form two centimeter thick rolls and cut into 2.5 cm long pieces. Roll these pieces over the back of a fork to create the typical gnocchi pattern.
- Put in gently boiling water for about three minutes. As soon as the gnocchi rise to the surface, they are cooked and are lifted out with the slotted spoon. Cool in ice cold water. Dry on a kitchen towel and fry in a mixture of olive oil and butter until golden brown.
- Only clean the mushrooms with a brush, as they quickly soak up too much water when washing. Fry in a hot pan in the olive oil and butter mixture for 5 minutes. Season with sea salt and pepper from the mill.
- Divide the ham and the cleaned spring onions into even 4 cm long pieces. First fry the ham pieces in butter and olive oil in a non-stick pan. Then add the spring onions, the finely chopped garlic clove and the poultry stock. Simmer briefly until the onion pieces are cooked through. Stir in the crème fraîche and season with salt and pepper.
- Use a fine slicer to slice the parmesan into extremely thin slices or into fine rolls. Then pluck the basil and set both aside.
- Arrange the basil and potato gnocchi in a circle on the plates. Put the chanterelles, ham and spring onions with the sauce in the middle. Sprinkle with parmesan shavings and basil leaves.
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