Potato gnocchi with mushrooms

Boil the whole potatoes with the skin and, when tender, drain and peel. Reduce to a puree the potatoes still warm with the help of a potato masher and work with flour, a little at a time, the egg yolk and a pinch of salt. Quickly knead the mixture, form strands about 2 cm thick and then cut the last pieces in order to obtain the gnocchi. Try to complete everything when the dough is still lukewarm.

Spread the gnocchi on a baking sheet covered with oven paper and freeze them with the function of shock freezing of Freddy.

Remove any soil from the mushrooms, wash them quickly under running water, dry and chop coarsely to the knife. Heat a little olive oil in a pan with a clove of garlic and cook the mushrooms seasoning with salt, pepper and some fresh thyme leaves.

Boil plenty of salted water in a large pan and cook the gnocchi directly from frozen food until they float.

Drain and chop a couple of minutes with mushrooms. Serve with grated Parmesan cheese.

You can prepare a large amount of gnocchi, freeze them with the function of shock freezing of Freddy and store in the freezer for up to 6 months. If necessary, all you have to do is boil some salted water and cook the desired quantity, directly frozen, in a few minutes. The cooking of frozen gnocchi will help you to avoid their breaking during cooking.

You can also stock mushrooms in season, clean them well, blanch them 2-3 minutes in boiling water and freeze them with the function of shock freezing of Freddy. In this way you can always have fresh mushrooms available in your freezer, just in case!