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 de Gnocchi artisanaux; 200 g de petits champignons de paris épluchés nettoyés et taillés en quartiers; 1 citron non traité la peau taillé en fine julienne et le jus pressé; 1 noix de beurre; 1 échalote ciselée; 10 cl de vin blanc sec; 20 cl de crème liquide 30%; 1 petite carotte épluchée et taillée en julienne; 1 feuille de laurier *sel fin et un peu de poivre de Timut écrasé finement (si possible).

By chef patrick Asfaux ★ ★ ★ ★ ★ 4.1/5 (7 reviews) Other dishes

Prep 45 min

Cook 30 min

Total 1h15

Servings 4 serv.

Ingredients for 4 servings

300 g of artisanal gnocchi
200 g 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 of dry white wine
20 cl 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 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.

4 Then add your mushrooms, mix well, then plate on very hot plates and scatter your juliennes on top.

Champignons de paris Crème liquide Vin Gnocchi Accompagnement viandes