Potato Gnocchi with Porcini Mushrooms

For potato gnocchi with porcini mushrooms, first prepare the gnocchi:

Peel the potatoes and boil them in salted water until soft. When the potatoes are cooked, drain the water and return the potatoes to the saucepan on the stove so that the remaining water can evaporate.

Place the flour in a large baking bowl or on a work board. Press the hot potatoes into the center of the flour with a press. Add the egg and knead the mixture slowly, from the outside to the inside. Season with salt and nutmeg. Form the mixture into a 2 cm diameter roll, cut out pieces with a dough scraper and press lightly on the back of a nutmeg grater to give the gnocchi their typical shape.

Cook the gnocchi in boiling salted water for 10-15 minutes. After cooking, lightly brown the potato gnocchi in butter.

Slice the porcini mushrooms and dust with flour. Peel the tomatoes, remove the seeds and dice. Finely chop parsley and chives or cut into thin rolls.

Brown the mushrooms in a frying pan with butter. Add garlic and extinguish with wine. When the wine has boiled down, add the whipped cream. Add tomatoes and herbs and season with salt and pepper.

Serve the potato gnocchi with porcini mushrooms!

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