Gnocchi with Basil Pesto & Chanterelle Mushrooms
Recipe for 2 people
Summer at the Hotel Gassner****Superior isn’t just active and relaxing—it’s also exceptionally delicious. Among other things, it features the flavors of herbs from the garden and chanterelles from the forest, combined here into this simple yet sophisticated recipe, exclusively for you to try at home.
A vacation at Hotel Gassner****Superior is as diverse, surprising, and natural as the hiking trails in the region between Wildkogel and Hohe Tauern National Park. Expect rich flavors, authentic enjoyment, and combinations that are surprisingly simple yet truly special.
Respect for the ingredients is always at the heart of everything we do. Chef Gregor, Hotel Manager Hans-Peter, and their team follow the rhythm of nature, transforming a few high-quality ingredients into dishes that linger in the memory—like these gnocchi with basil pesto and chanterelles.
To make the gnocchi, boil the potatoes, let them steam dry, peel them, and press them through a potato ricer while still warm. Spread the potato mixture on a work surface, add the flour, semolina, eggs, salt, and nutmeg, and knead everything into a smooth dough. If the dough is too sticky, add a little more flour. Let the dough rest for about 30 to 60 minutes.
... prepare the pesto. To do this, place all the ingredients in a blender and blend until smooth and creamy.
After the resting period, roll the dough into thumb-thick rolls and cut into 2- to 3-cm-long pieces. To create the typical gnocchi pattern, lightly press the pieces with a fork. Add the gnocchi to boiling salted water. Once they rise to the surface, let them cook for another 2 to 3 minutes. Carefully remove the gnocchi from the water and drain. Add the pesto to a pan, add the cooked gnocchi, and toss everything together well.
Toss the gnocchi in pesto, serve with a handful of pickled or roasted chanterelles, and enjoy.
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from € 100,-
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