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Preparation |
/ 50 min |
- Fry the thinly sliced leek on a half of the butter for about five minutes.
- Add thinly sliced mushrooms and sauté for another five minutes until the liquid has reduced and season with salt and pepper.
- Fill the potato dough with the mushroom filling by shaping dumplings the size of apricots.
- Plunge the dumplings in salted boiling water and cook gently for about 20 - 25 minutes.
- Drain and place in an ovenproof dish.
- Melt the butter over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden colour, then pour in stock and sour cream.
- Cook for a couple of minutes, add the herbs and season with salt and pepper to taste.
- Pour the hot sauce over the dumplings.
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Serving suggestion |
Serve the dumplings on a bed of fresh, seasonal radicchio, to which you can add some fresh garlic.
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Chef’s tip |
| After you've cooked the dumplings, you can wrap them in bacon crisps. |
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Ingredients |
/ serves 4 |
| 80 dg |
potato dumpling dough (gnocchi dough) |
| 50 g |
leek |
| 8 dg |
'z bregov butter |
| 20 dg |
fresh porcino mushrooms or oyster mushrooms |
| 3 dg |
flour |
| 2,5 dl |
meat or vegetable stock |
| 2,5 dl |
'z bregov sour cream |
| 1 tbsp |
chopped herbs (parsley, chives) |
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salt, pepper
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