Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, potato gnocchi with exotic mushrooms, rosemary and tarragon. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Potato gnocchi with exotic mushrooms, rosemary and tarragon is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Potato gnocchi with exotic mushrooms, rosemary and tarragon is something that I have loved my whole life.

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.

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

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

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

Add the gnocchi, salt, Italian seasoning and pepper flakes to the skillet; heat through. Cut the potato in half and scoop the flesh into a large bowl; discard the skin. Using a fork, mash the potato well. 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.

Steps 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.

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. 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. To cook faster and help air circulate around the potatoes, place potatoes on a rack on top of the baking sheet. Roll dough into a log, and cut into four equal pieces.

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