Bresc BV

Gnocchi with fried mushrooms and goats’ cheese

Ingredients

4
  • 500 g mashed potato powder
  • 100 g flour
  • 2 eggs
  • 50 g goat’s cheese cream
  • 50 g Bresc Mushroom Mix
  • 50 g mixed mushrooms
  • 20 g Bresc Chopped shallot
  • 10 g Bresc Roasted garlic puree
  • 5 Bresc Cherry tomatoes garlic parsley
  • cress
  • salt and pepper

Preparation method

Mix the mashed potato, flour, eggs, shallot, mushroom mix and roasted garlic puree together. Season with salt and pepper. Smooth the mixture in a baking tin and cover with plastic foil. Steam the mixture at 100°C for 30 minutes. Allow to cool and cut into the shape required. Fry the gnocchi until golden-brown on a medium heat. Fry the mushrooms and arrange them on the gnocchi. Finish off the dish with the goats’ cheese cream, cherry tomatoes and different kinds of cress.