Ingredients portion 6
Wheat flour 300 g
Milk 120 ml
Chicken egg 3 pieces
Forest mushroom mixture 1kg
Rosemary 5 g
Butter 100 g
Onions 1 head
Garlic 4 cloves
Salt to taste
Ground black pepper to taste
Cooking instructions 40 minutes
1 Beat the milk and eggs, add the flour and a pinch of salt and whisk to make a liquid dough.
2 Boil a pan of salted water, turn down the heat so that the water is barely boiling, take a colander with large holes and pour the dumpling dough into the barely boiling water through the colander. Cook the dumplings for a minute, then drain on paper towels to soak up the water.
3 In a frying pan with olive oil, sauté the finely chopped onion until soft, add the rosemary sprigs and mushrooms to the onion. Fry the mushrooms until tender, stirring all the time. Season with salt and pepper.
4 Melt the butter in a frying pan and lightly sauté the finely minced garlic in it, then pour the gnocchi into the pan, stir in the butter and serve with the mushrooms.
