Recipe: Gnocchi and button mushrooms in lemon cream

Name: Gnocchi et petits paris en crème citronnée
Prep time: 45 min
Cook time: 30 min
Total time: 135 min
Yield: 4 portions
Ingredients: 300 g de Gnocchi artisanaux200 g de petits champignons de paris épluchés nettoyés et taillés en quartiers1 citron non traité la peau taillé en fine julienne et le jus pressé1 noix de beurre1 échalote ciselée10 cl de vin blanc sec20 cl de crème liquide 30%1 petite carotte épluchée et taillée en julienne1 feuille de laurier *sel fin et un peu de poivre de Timut écrasé finement (si possible).

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

Prep 45 min

Cook 30 min

Rest 1h

Total 2h15

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.

Sauces pour entrecôtes Porc aux champignons