Homemade Potato Gnocchi with Sauteed Mushrooms and Green Peas

Ingredients

• For the Gnocchi:
• 3 medium white potatoes
• 1-2 cups of all-purpose flour
• salt and pepper, to taste
• For the Sautéed Mushrooms:
• 1 tablespoon dairy-free butter
• 400 grams mushrooms, sliced
• small bunch fresh parsley, chopped
• 1-2 cups green peas
• 1 teaspoon oregano
• salt and pepper, to taste

Method

1. Cook potatoes with skin on in a large pot of boiling water. Once cooked, drain and let cool slightly. Peel the skin off.
2. In a mixing bowl using a potato masher, mash potatoes, then add in flour and season to taste. Mix everything to combine until soft dough forms. Lightly sprinkle the surface with flour and divide the dough into 8 even sizes. Roll each piece into a long rope (about 2.5 cm thick) and cut out small 2 cm pieces. Roll each piece into a ball. Repeat until all the dough has been used. Pan fry gnocchi on both sides until golden. You can also bake them in the oven or boil.
3. In a frying pan melt butter over medium heat. Add mushrooms, parsley, peas, oregano and season to taste. Sautée everything for 10 minutes or until tender. Serve gnocchi warm with sautéed mushrooms and peas. Enjoy!