Potato gnocchi

Potato gnocchi in creamy mushroom sauce with brisket.

Ingredients

• Boiled potatoes
• Flour
• Chicken yolk
• Smoked brisket - 50 g
• Leeks - 10 g
• Cream 38% - 80 g
• Dry porcini mushrooms
• Parmesan cheese - 10 g
• Dry demi-glace - 1 tsp (no slide)

Directions

1. Crush the boiled potatoes, season with salt, pepper, mix with yolk and flour, kneading a not very thick dough.
2. Roll the potato dough into a rope 1 cm thick. Cut across, roll up the gnocchi balls in your palms.
3. Boil potato gnocchi in salted water (about 5 minutes) and discard in a colander.
4. Fry the leeks in a frying pan, add the brisket and pre-soaked dry porcini mushrooms.
5. After a minute, pour the gnocchi into the pan, add the cream, demi-glace. Remove the potato gnocchi from the heat when the sauce begins to thicken.
6. When serving, sprinkle with parmesan potato gnocchi.
7. Bon Appetit!