Baked potato gnocchi with leeks and mushrooms

      Everyone loves gnocchi!! I would say that it is a typical “comfort food” that will delight you any time. The potato skin made a part of dish as well. We use them as a crispy element so nothing gets wasted.

      4 servings:

      750g large baking potatoes

      200g semolina flour

      2 tbsp of potato starch

      4 tbsp grated parmesan

      4 tbsp olive oil

      50g of leeks

      100g of bottom mushrooms

      100g oyster mushrooms

      1 garlic clove

      2 tbsp of plain flour

      1 cup of dried forest mushrooms (dust)

      Pierce a potatoes with a pin or knife and bake with the skin at 170 degrees for about 1 hour. Then allow to cool, cut them in half and scoop out the inside with a spoon. Crush it, add flour, starch, salt, a spoonful of parmesan, olive oil and knead to a smooth dough. Let it rest 10 minutes. Then roll out long shapes and cut them into smaller pieces. Cook in boiling water (or steam) for 2-3 minutes until they floats on top.

      Sprinkle the potato skins with flour and fry in 170 degrees in hot oil to golden brown. Dry on a kitchen paper and season with salt.

      Fry sliced garlic in olive oil and add the slices mushrooms. After a while add the slices leeks. Season with salt and pepper and cook for 2 minutes so the leeks softens.

      To make the mushroom dust, blend smoothly dried forest mushrooms and then transfer them to the tea net. Can be used in mushroom dishes or stews. Put everything on a plate and garnish with parsley and grated parmesan.