Rice gnocchi with chervil and mushrooms sauce

I modified a basic recipe of potatoes gnocchi that I liked much substituting the wheat flour with the rice flour to let it be adaptable to people which is intolerant to gluten. I used then some dry chervil I bought to prepare a mushrooms sauce that wanted to be different to the usual. The result was very appreciated.

Time of cooking

30 minutes

Servings

4

What did I use

A big pot, a medium-sized pot, a wooden spoon, a nonstick pot, a perforated spoon, a wooden board, a knife, a large glass bowl, a spoon

Ingredients

For the gnocchi:

Potatoes: 500 gr

Eggs: 2

Rice flour: 3 spoons

Potatoes flour: 2 spoons

Minced nutmeg

Salt and pepper

For the sauce:

Mixed dry mushrooms: 200 gr

Mixed frozen mushrooms: 250 gr

Olive oil: 1 spoon

Salt/pepper

Cream: about 200 ml

Dry chervil: 2 spoons

Vegetables broth

How did I do

I put the dry mushrooms into some hot water.

I peeled, washed and cut the potatoes in cubes. I boiled them in salted water for 10 minutes.

I reheated the oil in the nonstick pot and I put the frozen mushrooms in.

I dried the potatoes and let them cool.
Put the dry mushrooms with their water in the pot with the other mushrooms.

I added salt, pepper and chervil and finished to cook the mushroom adding broth when necessary.

They have to cook at medium fire till the gnocchi are ready, with a lid on., remembering to mix them often.

I mashed the potatoes in the glass bowl and I added rice flour and potatoes ,flour, eggs, salt, pepper and nutmeg.

I put some flour on my hands and I formed few cylinders ( 2 cm tall more or less) with the dough on the wooden board .

I cut the gnocchi long as I want and separated them putting some flour on them.

I put the gnocchi in plenty of boiling salted water in the other pot.
I boiled them till they came to the surface few at a time and took them with the perforated spoon to serve them immediately in the plates.

I turned off the fire of the mushrooms sauce and served it on the gnocchi.

Buon appetito!