Gnocchi with roasted pepper cream, mushrooms, and crispy shallots
Dish type
Vegetarian
Complexity
Difficult
Cooking time
40 min
Servings
4 servings
Gnocchi with roasted pepper cream, mushrooms, and crispy shallots
Ingredients (for 4 servings):
- Gnocchi — 350 g
- Olive oil — 1 tbsp.
- Greek yogurt or cream 20% — 120 ml
- Baked garlic — 1 clove
- Lemon juice — 1 tsp.
- Salt, black pepper — to taste
- Champignons — 300 g
- Garlic — 1 clove
- Butter — 20 g
- Thyme — 1–2 sprigs
- Shallots — 2 pieces
- Flour — 1 tbsp.
- Parmesan cheese — 40 g
- Parsley or microgreens
Preparation:
Bake the peppers for the cream
- Coat the peppers with olive oil, bake for 20–25 minutes at 220°C until the skin blackens.
- Transfer to a bag or cover a bowl, let cool.
- Peel and remove seeds.
- Blend the pulp with yogurt/cream, garlic, lemon juice, salt, and pepper until creamy.
Prepare the mushrooms.
- Cut into arbitrary pieces.
- Sauté mushrooms with garlic and thyme in butter for 7–8 minutes until browned.
- Season with salt and pepper.
Make crispy shallots.
- Slice thinly into rings.
- Dredge in flour.
- Fry in hot oil until golden brown.
- Place on paper towels.
Boil Gnocchi
- Cook until al dente according to instructions.
- Reserve half a cup of pasta water.
Combine pasta with cream
- In a large pan, mix roasted pepper cream and Gnocchi pasta.
- Add some cooking water to make the texture silky.
- Heat for 1–2 minutes.
- Gently fold in part of the mushrooms.
Serving
- Plate the pasta.
- Top with mushrooms, crispy shallots, microgreens, and some Parmesan.
- If desired, add a few drops of truffle oil.
