Semolina gnocchi with mushrooms

Published on 12 April 2021

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I love plain semolina gnocchi and tried pumpkin before. This mushroom version is delicious. Prepare ahead and bake when needed or freeze.

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INGREDIENTS FOR 4

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1.Step 1 of 10
I cooked oyster, button and honey mushrooms with oil, butter, parsley and garlic, then blended thickly. I heat milk with 50 g butter and salt.
2.Step 2 of 10
I boil and gradually whisk in semolina without lumps.
3.Step 3 of 10
I cook about 10 minutes, stirring, remove and add mushroom cream.
4.Step 4 of 10
I add two yolks.
5.Step 5 of 10
Half Parmigiano, mix and adjust salt and pepper.
6.Step 6 of 10
I spread about 1 cm thick on lightly buttered parchment and cool.
7.Step 7 of 10
I cut circles.
8.Step 8 of 10
I overlap slightly in a generously buttered dish.
9.Step 9 of 10
I add remaining Parmigiano and melted butter.
10.Step 10 of 10
I bake at 200°C for about 15/20 minutes until coloured. I also thinned spare mushroom cream with milk and butter for a sauce under the gnocchi.

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