Potato gnocchi with beetroot, with white mushrooms on parmesan cheese fondue
- Potato gnocchi with beetroot: 400 g
- White mushrooms: 200 g
- Parmesan cheese: 80 g
- Liquid cream: 150 ml
- Corn starch or potato starch: 15 g
- Water: 100 ml
- Oil, pepper: to taste
In saucepan, pour the liquid cream and add grated parmesan cheese. Gently stir over low heat until the cheese melts into sauce. Add a tablespoon of corn starch or potato starch and a sprinkle of pepper, stirring as you go. When the sauce is thick enough, turn off the heat.
In a skillet, heat a drizzle of olive oil and cook the mushrooms.
Once the mushrooms are ready, add 100 ml of water and bring to a boil. Add the mamma emma potato gnocchi with beetroot and stir-fry/toss, about 3 minutes.
For the presentation/plating, spread a layer of parmesan cheese fondue on the bottom of a plate, place the gnocchi on top and serve.
Thanks to martymontanari86