Homemade Chlorella Gnocchi in Creamy Porcini Sauce
Automatically translated from Romanian. See the Romanian original
Homemade potato gnocchi with a touch of chlorella powder for color, served in a creamy porcini mushroom sauce with garlic and parmesan.
Ingredients
Method
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Peel the potatoes and grate them using the small holes of a grater.
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Add the egg, a pinch of salt, the flour, and the chlorella, then knead until everything is well combined.
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Add more flour if the dough is too soft, until it becomes firm enough to be shaped without sticking.
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Cut into small pieces and form into small balls, rolling them over the back of a fork.
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Let the pasta rest in flour while you put the water on to boil.
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Place the butter in a pan, add rosemary and garlic, and sauté for 2-3 minutes over medium heat.
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Add the sliced mushrooms.
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Add salt to taste, chili peppers, and the sour cream.
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Let it reduce slightly, then add a little parsley, being careful not to overwhelm the other flavors.
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Let it simmer for about 5 minutes, then turn off the heat.
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In the boiling water for the pasta, add salt and 2 tablespoons of olive oil.
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Boil the pasta until they all rise to the surface.
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Remove the pasta with a slotted spoon, add it to the sauce, and mix well.
The story behind this recipe
Honestly, I'm not usually crazy about gnocchi, but this recipe changed my opinion of them. I probably hadn't eaten real homemade gnocchi before, only store-bought ones. These are delicious, and the complexity is medium. You can have them on the table in 50-60 minutes.
Ingredients for 2 people:
Pasta:
2 potatoes boiled in their skins and cooled
1 egg
Flour (I didn't weigh it, I added as much as felt right)
2-3 grams of chlorella
Salt
Peel the potatoes and grate them using the small holes of a grater. Add 1 egg, a pinch of salt, flour, and chlorella. Knead until everything is combined, and add more flour if the dough feels too soft (it should not be sticky and should be firm enough to shape).
Cut into small pieces and form small balls, which you roll over the back of a fork (see photo).
Let the pasta rest in flour, put the water to boil, and move on to the sauce!
Sauce:
Mushrooms (preferably porcini)
200 ml sour cream
3 garlic cloves
Rosemary
Parsley
Parmesan
Chili peppers
Salt
Extra virgin olive oil
Butter (about a tablespoon)
Throw the butter into the pan, add the rosemary and garlic. Sauté for 2-3 minutes over medium heat, then add the sliced mushrooms.
Season with salt to taste, chili peppers, and sour cream. Let it reduce a little, then add some parsley, but not too much! You don't want to cover up all the other flavors.
Let it reduce for about 5 minutes, then turn off the heat.
In the boiling water for the pasta, add salt and 2 tablespoons of olive oil. Drop in the pasta; you'll know they're cooked when they all rise to the surface (as seen in the photo below).
Remove the pasta with a slotted spoon and put it into the sauce. Mix well.
For this pasta, it's worth taking out the good plates :)) Bon appétit!!
