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.
- 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, sautÃ© 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.