DIFFICULTY LEVEL: 2
500 gr. Potato gnocchi
1 tbsp olive oil
3 tbsp butter, cold (1tbsp + 2 tbsp)
500 gr small white mushrooms, halved
3 cloves garlic, sliced
1 beef stock cube, diluted in 1/3 cup hot water
½ cup dry white wine
1 tsp soy sauce
1 tsp corn flour
2 tsp spicy mustard Kalamata Papadimitriou
2 cups chestnuts, boiled and peeled
1 tbsp parsley, finely chopped
½ cup grated gruyere cheese
Salt, to taste
Pepper, to taste
Boil the gnocchi in abundant water for 3 minutes, strain and leave aside so they cool down slightly.
Add the olive oil and 1 tbsp butter in a non-stick frying pan; when hot, add the gnocchi and sauté for 5-6 minutes.
Remove the gnocchi from the frying pan with a ladle strainer and leave aside.
In the same frying pan, add 2 tbsp butter, the mushrooms and garlic and sauté for about 10 minutes.
Transfer the mushrooms to a plate and leave aside.
In a bowl, add the beef stock, wine, soy sauce, corn flour and spicy mustard and mix thoroughly to combine the ingredients.
Pour the mixture into the frying pan that was used to sauté the mushrooms and allow it to simmer for about one minute until it begins to thicken.
Add the mushrooms, chestnuts and potato gnocchi into the pan and stir so that the flavours and aromas are combined.
Sprinkle with the parsley and grated gruyere and season with salt and pepper.
Remove from the heat and serve.