This is the perfect dish for the barbecue season. It is easy to make and so tasty.
- 1/2 lb. Yukon gold potatoes
- pinch salt
- 2 tsp. mushroom powder
- 1 egg
- 2 tbsp. flour
Boil the potatoes in a pot of water until soft. Drain and press the cooked potatoes through a ricer ( to achieve a smooth consistency) into a mixing bowl. Add all the dry ingredients and egg and continue mixing until it forms a dough.
Roll the dough into a long tube shape and then cut into 1 inch pieces on a lightly floured surface. Boil in lightly salted water for 2 minutes until they float. Remove from the water and cool slightly.
Sauce
- 12 baby carrots, peeled
- 6 baby turnips, peeled, quartered
- 12 white mushrooms, halved
- 6 pearl onions, peeled
- 2 tsp. butter
- 2/3 cup red wine (Pinot Noir or a lovely Merlot)
In a pan on medium heat, glaze the onions with the wine for about 7-8 minutes until the onions are tender.
Cook the carrots and turnips until tender. In a separate pan, sauté the mushrooms in butter, add the gnocchi, the cooked vegetables, and onions. Carefully mix together.
Serve with your favourite bbq beef dish (ribs, roast, steak) and for sure, a glass of red wine.
