Gnocchi with  mushroom cream 

Gnocchi with mushroom cream a very simple first course to prepare but so creamy and appetizing. Perfect to serve on any occasion. Today I propose a quick first course to prepare. Ideal to serve to your guests who will be amazed by their creaminess... Let's see together how to prepare it. GNOCCHI WITH PARMESAN CREAM AND MUSHROOMS!! Wonderful potato goodies, WITHOUT EGGS, easy to prepare, just pay attention to a few precautions and carefully follow the tips and tricks indicated in the recipe! In addition to being delicious, they are also beautiful to look at! I then decided to dress them with a parmesan and mushroom béchamel: a dish that contains the essence of spring.

Ingredients

300 g Potato gnocchi (gluten free)

400 g Mixed mushrooms

200 g Cooking cream

Parsley

salt

Extra virgin olive oil

1 clove Garlic

Preparation

To prepare dumplings with mushroom cream, first clean the mushrooms. Wash the mushrooms removing the soil residues and cut them into slices or use canned ones. In a non-stick pan pour a drizzle of extra virgin olive oil with a clove of garlic and let it brown. Add the mushrooms, half a glass of water, salt and let the mushrooms cook until soft. Once cooked, transfer the mushrooms to the container of the immersion blender, add two tablespoons of cream and a ladle of hot water and blend everything until you get a thick cream. Keep aside. Boil a pot with salted water on the stove, and cook the gnocchi until they rise to the surface. Once the gnocchi are cooked, drain and season with the mushroom cream and a few tablespoons of cream, mix over low heat. Finally add the chopped parsley.