Gnocchi à la Parisienne
Lacto-Ovo Vegetarian Recipes French Cheese Pasta Mushrooms
How about a weekend in Paris? Just reading the name of this recipe makes me feel transported to a Parisian bistro.
Ingredients
1 portion of French gnocchi (choux pastry dumplings)
200g mushrooms
2 tablespoons oil
Mornay Sauce
50g butter
1 heaping tablespoon flour
300ml milk
100g cheese (I used Moeciu)
1 pinch nutmeg
4 drops white truffle oil
salt
Servings: 4
How to prepare gnocchi à la parisienne
- Prepare the French gnocchi following the instructions and let them cool in the refrigerator.
- Sauté the sliced mushrooms in hot oil over high heat until cooked. Season with salt.
- Prepare the Mornay sauce following the béchamel sauce instructions. When finished, remove from heat, add the grated cheese, nutmeg, salt to taste, and truffle oil. Mix well.
- Combine the gnocchi and mushrooms with half of the prepared sauce. Pour into an oven-safe dish (or individual oven-safe bowls). Pour the remaining sauce on top.
- Bake at 180°C (350°F) for 30 minutes, until nicely browned on top. Sprinkle with chopped parsley. Serve immediately.
Gnocchi with mushrooms
In the baking dish, ready for the oven
