How to cook an original lunch for a girl: gnocchi with mushroom sauce

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

If you want to serve such a dish, looking at which the girl will immediately think that you spent much more energy on it than you actually did, gnocchi is ideal. Classic Italian potato dumplings are made literally in no time, and you can also mold them in advance and boil them right before the arrival of the one you want to impress.

Ingredients

For gnocchi:

• 500 g potatoes;
• 180 g flour;
• a pinch of salt.

For the sauce:

• 1 liter of tomatoes in their own juice;
• 200 g of champignons;
• 1 medium onion;
• 2 tablespoons of vegetable oil;
• 140 g of hard cheese;
• 90 g spinach;
• arugula - for decoration.

Boil the potatoes right in the skins to prevent the tubers from absorbing too much water. Then it is very important to peel the potatoes while still hot (gloves to help) and quickly knead or grate finely. It is imperative to puree the potatoes hot, as this will take in less flour and the gnocchi will remain soft after boiling. Another important point: the tubers do not need to be brought to full readiness, let alone boiled, it is better to let them remain slightly damp inside, otherwise the dough will disintegrate.

Add a pinch of salt, half the flour to the grated potatoes and stir. Add the remaining flour and knead the potato dough with your hands until it comes together. Divide the dough into 4 parts and roll each into a rope 2–2.5 cm thick. Cut the rope into pieces, give them the desired shape, and then boil until floating in a large amount of boiling salt water.

For the sauce, save half rings of onion in hot oil and add mushrooms to it. After seasoning, leave the mushrooms to fry until the moisture completely evaporates and pour in the tomatoes along with the juice. Mash the tomatoes with a spoon and cook the sauce for 10-15 minutes. Add spinach leaves at the very end.

Combine the freshly brewed gnocchi with the sauce and sprinkle with ⅔ of the grated cheese. Leave the dish covered until serving to allow the cheese to melt.

After placing the gnocchi on plates, sprinkle them with the remaining cheese, add freshly ground pepper and, if desired, arugula.