Cheesy Potato Mushrooms Recipe
Cheesy Gnocchi for the perfect midweek dinner.
Recipe by Nicole Snelling
Ingredients:
- 500g Potato, peeled and cubed
- 250g Potato starch
- 175g water
- 50g cheddar cheese, grated
- 300g wild mushrooms, torn into bite size
- 1 onion, finely chopped
- 1 Cup cream
- ½ Cup vegetable stock
- Handful parsley, finely chopped
- 1 Tbsp olive oil
- Salt and pepper to taste
How To Make Cheesy Potato Mushrooms
- Place the potato cubes in a microwave-safe bowl, cover with cling film and place in the microwave for 7-9 minutes until the potatoes are cooked through. Using a potato masher, mash the potato until smooth, add the potato starch, water, cheese and a pinch of salt. Mix well until smooth. Roll small little dumpling balls from the dough and using the bottle, press the dumplings in the center with the bottle, creating a little mushroom shape.
- Bring a large pot of water to a boil and add the dumplings to the water to boil for 3-4 minutes until they float to the top.
- Place the dumplings into a ice bath until ready for use later.
- Bring a saucepan to a medium-high heat, add some olive oil and the onion, sauté for 3-4 minutes before adding in the wild mushrooms. Cook the mushrooms until golden brown before adding in the stock and fresh cream.
- Allow the cream to reduce by half until thickened, add the dumplings and heat through.
- Toss in the freshly chopped parsley, season with salt and pepper and serve.
Chefs Tip:
These dumplings can easily be replaced with shop bought gnocchi if you want to cut time for dinner preparation.
-These dumplings can be frozen for later use too.