Mediterre - Pure Organic Goodness | Potato gnocchi with light basil pesto and porcini mushrooms

Anyone who was once cooked for by the hearty Antonio – as is currently the case in the “Gustav” in Zurich – not only feels culinary enriched to the highest, but somehow almost at home.

Dishes with ideas and recipes with ideals

Ingredients for 4 people:

– 500 g floury Agria or Bintje potatoes
– 200 g porcini mushrooms
– 150 g flour
– 1 egg
– 5 g butter
– 80 g grated parmesan cheese
– 250 g basil
– 50 g flat-leaf parsley
– 60 g roasted pine nuts
– 1.5 dl Mediterre olive oil
– 1.5 dl sunflower oil
– 1 tablespoon Basic texture paste
– 2 handfuls of ice
– 1 teaspoon Mediterre olive oil
– Salt and pepper
– Garlic oil to taste

Potato gnocchi with light basil pesto and porcini mushrooms

Potato gnocchi

500 g floury Agria or Bintje potatoes
150 g flour
1 egg
Salt

Wash the potatoes and either cook until soft in salted water, or preferably steam cook them. Drain and allow to dry. Peel the potatoes and mash them using a potato press. Let the mashed potatoes cool, season with salt and finally, pour the whisked egg over the top.

Quickly knead the mixture into a dough with the flour (be careful not to knead the mixture for too long).
Roll the dough into ropes about one centimetre thick and then cut into two-centimetre thick pieces. Roll the pieces over a fork or shape with a gnocchi board. Place the gnocchi on a lightly floured tray.

Option 1: freeze immediately

Option 2: blanch the gnocchi in ice water and keep cool.

Light basil pesto

250 g basil
50 g flat-leaf parsley
60 g roasted pine nuts
80 g grated parmesan cheese
1.5 dl Mediterre olive oil
1.5 dl sunflower oil
1 tablespoon Basic texture paste
2 handfuls of ice
Salt and pepper
Garlic oil to taste

Purée all ingredients in a Thermomix and season to taste.

Please note that the pesto should be kept in the fridge or freezer.

It is best to freeze it and take it out of the freezer and defrost when needed. You can also use ice cube trays for this. Freezing the pesto keeps it fresher for longer.

Porcini mushrooms

200 g porcini mushrooms, washed and cut into slices
5 g butter
1 teaspoon Mediterre olive oil
Salt

Heat up the Mediterre olive oil in a frying pan, add the butter and froth, then add the porcini mushrooms, sauté until golden brown and season well with salt.

Use garnishes of your choice:
We recommend croûtons, pine nuts, tomato confit and parmesan cheese.

Finishing touches:
Boil the gnocchi in salted water till they rise to the surface and then leave for one minute. Transfer into a frying pan, mixing in a bit of the cooking water and two heaped tablespoons of the basil pesto. Briefly heat up. The sauce should be semi-liquid, as the gnocchi will soak it up. Sprinkle with croûtons and parmesan cheese to taste. Finally, put the porcini mushrooms on top and garnish to taste.

BUON APPETITO!