Ingredients
| 200 g potato dough mixture 300 g(ml) water a piece of leek 500 g champignons salt, pepper, ground caraway green parsley |
How to prepare
Combine the mixture and water to create the dough, let stand for about 10 minutes and knead once more. The quickest and easiest method of making the gnocchi is to roll the dough into 1 cm diameter and slice off small pieces. Boil in water for about 5-6 minutes, take out, place on a strainer and let “tighten” for a moment.
Sauté the chopped leek on olive oil and cover it with champignon slices. Add salt and let stew until soft. Season with salt, pepper and ground caraway. You can add some freshly chopped green parsley. Add the hot gnocchi to the mushrooms and cook all together for a moment longer.
