FRIJE

Instructions

• 1.   In a large pot, heat the oil over medium heat. Add the shallots, garlic, thyme, rosemary, bay leaves, nutmeg, and salt and sauté for 1 minute, stirring. Add the mushrooms and spinach (if frozen) and cook for about 5 minutes, stirring regularly. Reserve 2 cups (500 ml) of mushrooms for serving. Deglaze the remaining mushrooms with white wine and cook for another minute, stirring. Reduce the heat to low.
• 2.   Meanwhile, roast the hazelnuts for 15 minutes in the oven at 150°C and rub them in a clean cloth after cooking to remove their skin.
• 3.   In a large pot of salted boiling water, add the gnocchi and cook for 2 minutes or until they float to the surface. Reserve 2 cups (500 ml) of cooking water. Drain the gnocchi and add them to the mushroom mixture with the soy cream, cooking water, maple syrup, and mustard. Cook for about 3 minutes over medium heat, stirring regularly.
• 4.   When serving, garnish with the reserved mushrooms, parsley, and roasted hazelnuts.

Nutritional information *

Reference

• www.kpourkatrine.com/fr/recettes/riz-pates-et-pizza/gnocchis-aux-champignons-sauce-cremeuse-a-lail/