Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, potato gnocchi with exotic mushrooms, rosemary and tarragon. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Gnocchi with mixed mushrooms in a butter, lemon, tarragon and rosemary sauce. Great recipe for Potato gnocchi with exotic mushrooms, rosemary and tarragon. This is a recipe adapted from Masterchef Australia.

Potato gnocchi with exotic mushrooms, rosemary and tarragon is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Potato gnocchi with exotic mushrooms, rosemary and tarragon is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we have to first prepare a few ingredients. You can have potato gnocchi with exotic mushrooms, rosemary and tarragon using 9 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Potato gnocchi with exotic mushrooms, rosemary and tarragon:

1. Take 1 kg Gnocchi
2. Make ready 2 tbsp olive oil
3. Make ready 300 grams mixed mushrooms
4. Take 1 clove garlic
5. Take 1 tbsp thyme
6. Take 1 tsp Rosemary
7. Get 40 grams butter
8. Take 1 lemon zest
9. Make ready 1 tarragon leaves

Gnocchi (plural) are Italian dumplings that are made with potatoes and flour, then boiled like pasta until they're fluffy pillows of goodness. A simple sauce of butter, fresh sage leaves, and Parmesan is a classic accompaniment to gnocchi, which couldn't be easier to make. Easy gnocchi recipes like Crispy Gnocchi with Basil Pesto or Mushroom Marsala. Poke potatoes with a fork several times on each side and then place on a baking sheet.

Instructions to make Potato gnocchi with exotic mushrooms, rosemary and tarragon:

1. Cook gnocchi according to package instructions.
2. Heat one tablespoon of oil over a medium heat.
3. Add mushrooms, garlic and thyme, and cook for 1-2 minutes until brown. Set aside.
4. Add remaining olive oil to the pan. Add gnocchi and brown on both sides.
5. Sprinkle rosemary over it and add butter in blobs around the pan.
6. Add mushrooms back in, along with the lemon zest and tarragon.
7. Spoon onto a serving plate and season to taste, dressing with extra butter from the pan.

To cook faster and help air circulate around the potatoes, place potatoes on a rack on top of the baking sheet. This gluten-free version uses a trick from the past when Italian cooks would toss potatoes into a fire or oven that was being cooled down so as not to waste the heat. Surplus baked potatoes became gnocchi because they have very little moisture (the secret to firm gnocchi) and they have a roasted potato flavor, taking your dish one step farther. Use potatoes of a fairly even size, as you're going to cook them whole. Drain and leave until cool enough to handle, then remove the skins.

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