Step-by-Step Guide to Make Super Quick Homemade Mushroom and calvolo nero gnocchi

Hello everybody, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, mushroom and calvolo nero gnocchi. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Mushroom and calvolo nero gnocchi is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Mushroom and calvolo nero gnocchi is something which I have loved my whole life. They are fine and they look fantastic.

Drain and reserve the juice and roughly chop the mushrooms. Gnocchi, cavolo nero and juicy mushrooms are combined in a velvety creme fraiche sauce before being topped with crumbled goat's cheese. Stir together a couple of times, bring to the boil and remove from the heat. In a seperate small frying pan add butter and sprig of fresh thyme, when the butter has melted add the bacon, cook on a low heat.

To begin with this recipe, we have to prepare a few components. You can cook mushroom and calvolo nero gnocchi using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mushroom and calvolo nero gnocchi:

1. Take 200 g Mixed mushrooms (big ones broken)
2. Prepare 200 g calvolo Nero sliced
3. Prepare 1 onion thinly sliced
4. Take 1 clove garlic finely chopped
5. Make ready Splash white wine
6. Get Parmesan cheese
7. Get 1 pack gnocchi (cooked according to packet instructions)
8. Make ready Seasoning
9. Prepare Half a bunch of basil finely sliced

Season, to taste, with salt and freshly ground black pepper. Transfer the gnocchi to an ovenproof dish and pour over the white sauce. Turn up the heat slightly and mix well. Cavolo Nero is an essential ingredient in the famous Tuscan soup Ribollita — the "reboiled" bean soup thickened with bread and drizzled with olive oil, which I will feature later.

Steps to make Mushroom and calvolo nero gnocchi:

1. Heat 1 tbsp olive oil in a pan over a medium heat. Fry the onion and garlic until soft (approx 10 Mins)
2. Add another splash of olive oil, seasoning and the calvolo Nero. fry until starting to soften. Turn up the heat and add a slash of white wine and reduce. Then add the mushrooms. 1. While the mushrooms are frying, prepare the gnocchi (I fried mine in a tbsp of olive oil pan for 5 minutes, turning frequently). Once cooked, add to the pan with the mushrooms.
3. Add a handful of Parmesan cheese, the sliced basil, mix everything together and serve (with extra Parmesan if you fancy it)

Turn up the heat slightly and mix well. Cavolo Nero is an essential ingredient in the famous Tuscan soup Ribollita — the "reboiled" bean soup thickened with bread and drizzled with olive oil, which I will feature later. The Cavolo Nero can be used in a wide range of dishes including risotto, pasta, and frittata. Kale with Mushrooms and Garlic Cavolo Nero con Funghi e Aglio Stir the shredded cavolo nero leaves into the pan. Pour in the soaked porcini mushrooms and their stock.

So that is going to wrap it up with this special food mushroom and calvolo nero gnocchi recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!