Ingredients
- 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
Ingredients
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.