However, Halloween is over, but on Monday, I had a pretty spooky related main dish. Well, the colors and the forms matched to the theme and it looked perfect for Halloween. Also, the internet was always full with the sweets, but well, here’s a savory food. You can still do this anytime of the year, because it was pretty tasty.
I found these perfectly beautiful Chanterelle mushroom at the market. It has a strong taste so it can be that it is not everybody’s cup of coffee, however, I really like it. With this creamy, lemony sauce, I think it makes the mushroom shine as much as it can.
As you know, I love gnocchi! Therefore, when I put my hands on these dark purple potatoes, I knew that I need to do something nice with them. There’s no potato, which cannot make tasty gnocchi, and it is true with the purple ones as well. Here is the recipe to make this bowl of goodness!
- 250 g purple potato
- 120 g gluten free flour
- 150 g chanterelle
- 100 ml rice cream
- 1 clove garlic
- 2 tbsp oil
- t tbsp vegan butter
- 1 red onion
- Make the gnocchi! Cook the potatoes (whole) until tender. Peel and shred them while they are warm. Add a pinch of salt and the flour. Mix them together. Cut the dough in four pieces roll them and cut 2 cm pieces. Form them with a fork (read more about it at my original gnocchi recipe). Cook them until they float in the water.
- Chop the onion and the garlic. Add them, the oil and the chopped rosemary to a pan and fry it a bit. Add the chanterelle. Add some salt, pepper and a bit of a lemon juice.
- When it is cooked, add the rice cream. Simmer it for 2-3 minutes and add the gnocchi. Mix them together.
- Plate it, sprinkle it with a little rosemary and you are done!
As I said, this would make a perfect Halloween dinner main dish, but it is perfect anytime in the autumn, when you have fresh chanterelle around the market.
What did you do on Halloween?
Have a great time with cooking!