Recipe: Gnocchi and button mushrooms in lemon cream

Name: Gnocchi and button mushrooms in lemon cream
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 4 servings
Ingredients: 300 g (10.5 oz) of artisanal gnocchi; 200 g (7 oz) of small button mushrooms peeled, cleaned and cut into quarters; 1 untreated lemon with skin cut into fine julienne and juice pressed; 1 knob of butter; 1 shallot minced; 10 cl (0.4 cup) of dry white wine; 20 cl (0.8 cup) of 30% liquid cream; 1 small carrot peeled and cut into julienne; 1 bay leaf, fine salt and a little finely crushed Timut pepper (if possible).

By chef patrick Asfaux 4.1/5 (7 reviews) · 🍳 14 made it

Prep 45 min

Cook 30 min

Total 1h15

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

300 g (10.5 oz) of artisanal gnocchi
200 g (7 oz) of small button mushrooms peeled, cleaned and cut into quarters
1 untreated lemon with skin cut into fine julienne and juice pressed
1 knob of butter
1 shallot minced
10 cl (0.4 cup) of dry white wine
20 cl (0.8 cup) of 30% liquid cream
1 small carrot peeled and cut into julienne
1 bay leaf, fine salt and a little finely crushed Timut pepper (if possible).

Step-by-step directions

1 Bring 2 liters (2.1 qt) of salted water to a boil with your bay leaf, then at boiling point place your zests and carrots in a tea infuser and boil for 5 minutes, and remove them while keeping this water.

2 In a saucepan melt your knob of butter, add your shallot, then your mushrooms, salt and pepper with timut, let sweat for 5 minutes then add cream and white wine, bring to a boil, cook for 10 minutes then drain your mushrooms and reduce your cooking liquid by half with your lemon juice.

3 Then bring your reserved water to a boil, then at boiling point pour in your gnocchi and wait 3 minutes for them to turn, then drain them and pour them into your cream.