Ingredients
- 250 g chestnuts
- 200 g porcini mushrooms
- 1 small onion
- 1 clove of garlic
- 120 ml white wine
- 3 tbs olive oil
- 500 g fresh gnocchi (found in the refrigerated foods section of the supermarkt)
- 5 stalks parsley
- salt, pepper
Preparation
1. Score the chestnuts crosswise and add approx. 200 ml water to the pot.
2. Close with the EasyQuick with the 20 cm sealing ring. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 15 minutes in the steam area.
3. At the end of cooking time, remove the EasyQuick, peel the chestnuts and cut into slices. Pour the water out of the pot and dry it off.
4. Clean the mushrooms, with a brush or cloth and cut into pieces.
5. Peel and finely cut the onion and garlic and add to the pot.
6. Close with the EasyQuick with the 20 cm sealing ring. Heat the pot on highest level up to the roasting window, switch to a low level and roast the onion mixture.
7. Add the mushrooms and deglaze with wine. Add chestnuts and olive oil.
8. Put the gnocchi in the sieve insert and place on the pot. Close with the EasyQuick with the 24 cm sealing ring.
9. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 5 minutes in the steam area. Finely chop the parsley leaves.
10. At the end of cooking time, remove the EasyQuick, add the parsley to the gnocch, and season the mushroom ragout to taste with salt and pepper.
Tip
- The mushroom ragout is given a creamier taste if you add crème fraîche instead of olive oil.
- Other mixed mushrooms can also be used out of season.
This recipe has been tested and approved by AMC.
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