Gnocchi with Mushroom Sauce

Gnocchi:

Mushroom sauce:

Fried mushrooms:

To finish:

Gnocchi:
Cook the potatoes in salted water until soft. Leave to cool slightly. Peel and mash until very smooth.

Add the sour cream and salt and freshly ground black pepper to taste.

Add 300 ml flour and mix through. Sprinkle the remaining flour on a clean surface and turn the dough out onto the floured surface.

Knead, working in more flour as you go along until the dough becomes solid and doesn’t stick to the surface. Add a bit more flour if necessary.

Shape into a ball and cut into 4 equal parts. Roll 1 part into a long rope of approximately 2.5 cm thick. Cut into 1 cm pieces and dust with flour. Repeat with the remaining dough.

Roll over the back of a fork if you want a decorative pattern on the gnocchi.

Bring salted water to the boil and drop the gnocchi in small batches into the boiling water. Do not overcrowd the pot. It should be in a single layer.

Boil for 3 – 5 minutes until the gnocchi rises to the surface. Remove with a slotted spoon.

Heat the butter and the sage leaves together and fry the gnocchi in batches in the butter until browning around the edges. Keep warm.

Mushroom sauce:
In a small saucepan, combine the mushroom sauce and the sour cream and heat through.

Add the spinach and stir until wilted. Add the cheese, seasoning and milk together and mix through.

Fried mushrooms:
Heat the butter and fry the mushrooms until golden. Add the sage leaves and fry for 1 more minute.

To finish:
Pour the mushroom sauce over the gnocchi and toss to coat. Top with the fried mushrooms and sprinkle with grated cheese.