Spicy Mushroom Stew With Home Made Gnocchi
Spicy Mushroom Stew With Home Made Gnocchi
Servings: 4 people
Ingredients
For the spicy mushroom stew
- 250 g chestnut mushrooms thickly sliced
- 250g portobello or portobellini mushrooms thickly sliced
- 1 medium yellow onion chopped finely
- 100 ml wine (of any kind)
- 1 red bell pepper chopped
- 2 2 beef tomatoes or similar chopped
- 200 ml creme fraiche
- 3 heaped tbsp full fat greek yogurt
- 3 tbsp olive oil
- 2 handfuls fresh, chopped parsley
- 2 tsp lazy chilli or 1/2 tsp chilly flakes or as spicy as you'd like
- 2 tbsp ground sweet paprika
- 1 tbsp flour
- salt and pepper to taste
For the gnocchi:
- 2 large potatoes diced, cooked and mashed you'll need 250g cooked, mashed potatoes
- 250 g plain flour
- 1 egg
- 1/2 tsp salt
Instructions
- Caramelise the onion on the oil for 15 minutes using low heat. Let them turn golden brown. Use a large pan. This will allow you to make a creamier, tastier sauce. Add the paprika, the chilli and the wine. Cook it for 5 minutes. Add the vegetables, simmer for 5 minutes, then comes the parsley in. Cover it and cook it for 15 minutes. In a small bowl, mix the creme fraiche, the yogurt and the flour, then add the mixture to the mushroom stew, bring it to boil. Reduce heat and cook it for a further 10 minutes. No need to add water as the mushroom will produce some liquid when cooking.
- To prepare the gnocchi, cook 2 large potatoes until they are cooked, but still a bit firm, approximately 10 minutes when diced. Mash them with a fork, let it cool and measure 250g of mashed potatoes. Add the flour and the egg and combine well using your hands, forming a bread like dough.Divide your dough into 3-4 portions and form snakes of approximately 1.5cm diameter of each dough ball. Keep dusting with some extra flour to avoid stickiness. Cut them into 2-2.5cm diameter pieces.Bring the water boil in a large pan, add your gnocchi and cook them for 3 minutes or until they start to rise to the top. Drain them and all done.
- Serve all immediately.