- potatoes - 500 g
- fresh champignons Veres - 500 g
- egg - 1 pcs.
- flour - 100 g
- red wine - 100 ml
- butter - 1 tbsp.
- 33% cream - 3 tbsp.
- thyme - 5 sprigs
- garlic - 2 cloves
- salt
- black pepper
- parmesan for serving
Wash the potatoes and bake in the oven at 200 degrees for about 40 minutes. Cool a bit. Cut the potatoes in half and remove the pulp with a spoon into a bowl. Mash with mashed potatoes. Add egg, a little salt, pepper and add almost all the flour. Leave some flour to form. Stir in potato dough. Form sausages about 2-3 cm thick from the dough. Cut into 2 cm pieces. Boil the gnocchi in salted boiling water until smooth and remove with a skimmer.
For the sauce, cut the mushrooms into slices. Chop the garlic. Melt butter in a frying pan and fry mushrooms with garlic over high heat until golden brown. Reduce heat, pour wine, add thyme. Cook until the wine evaporates. Pour in the cream, mix, salt, pepper and mix the gnocchi with the mushroom sauce. Sprinkle the dish with grated Parmesan cheese and serve.