Chopped Mushrooms with Saffron Gnocchi

1hr 10m
Preparation/cooking time: ca. 40m + Allow to swell: ca. 30m

For 4 people

Nutritional Information

Contains 427 Kcal, 17g Protein, 48g Carbohydrates, 16g Fat


  • 170 g white flour
  • 0.5 tsp. salt
  • 75 g dried potato flakes (for mashed potatoes)
  • 1 sachet saffron
  • 3 dl milk water (1/2 milk, 1/2 water)
  • 3 fresh eggs
  • 3 spring onions, onions chopped, greens cut into thin rings, set aside
  • a little clarified butter
  • litre saltwater, boiling
  • 500 g mixed mushrooms, cut in half or into quarters, depending on size
  • 1.5 dl vegetable bouillon
  • 1 dl white wine
  • 4 g porcini mushrooms, very finely chopped
  • 2 sprig tarragon
  • a little pepper
  • 1 dl single cream for sauces

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  • Mix the potato flakes, flour, salt and saffron in a bowl. Press out a hollow in the centre. Combine the milk & water and eggs, gradually pour into the hollow, stirring, and mix very well with a ladle. Cover and leave to combine at room temperature for approx. 30 mins. Spoon the mixture into a firm freezer bag and snip off one corner. Press approx. 2 cm long pieces of the mixture straight into the boiling water and cut off with a knife or clean kitchen scissors. Allow the gnocchi to steep until they rise to the surface (approx. 3 mins.), remove with a slotted spoon, drain. Heat the clarified butter in a non-stick frying pan. Reduce the heat, fry the gnocchi, turning occasionally, until crispy.
  • Heat the clarified butter in a non-stick frying pan. Fry the mushrooms in batches for approx. 3 mins. per batch. Add the onions, porcini powder and tarragon and fry for approx. 2 mins. Pour in the stock and wine, bring to the boil. Reduce the heat, simmer for approx. 10 mins. Stir in the cream and continue to simmer for approx. 2 mins. Add the reserved green part of the spring onions, season.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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