Purple potato pasta with mushrooms
Tempo totale
Purple potato pasta with mushrooms on cheese fondue, a giant dumpling dough from soft
Ricetta: first course
Cucina: Italian
Serves: 4
For the potato dough:
  • 400 g of purple potatoes
  • 1 egg yolk
  • enough flour
  • salt to taste
  • I!nterior of mushrooms:
  • 50 g of fresh mushrooms
  • extra virgin olive oil
  • half an onion
  • 1 clove of garlic
  • salt to taste
  • parsley to taste
  • a splash of white wine
For the cheese fondue.
  • 100 g of cheese
  • fresh milk to taste
Stuffed mushrooms:
  1. I used dried mushrooms soaked in water a few hours.
  2. Fry with a little oil the onion and garlic, add the mushrooms , salt and deglaze with the white wine, sprinkle with parsley and cook for thirty minutes.
For the dough:
  1. Boil the potatoes in their skins for about half an hour
  2. Still warm , peel and pass them masher .
  3. Add a little salt , egg yolk and enough flour to form a homogeneous mixture such as gnocchi.
  4. Roll out the dough maybe keeping it inside the baking paper to facilitate the operation. Form two rectangles and fill them with previously cooked mushrooms :
  5. Once you have filled rectangles with mushrooms roll the dough and place on sheets of aluminum foil rolling well and good ending .
  6. Boil for about 7 minutes.
  7. At this point drain them , let them cool, cut them into chunks of 4 or 5cm in length and sauté them with a little butter.
  8. Meanwhile melt the cheese with a little milk for garnish and flavor the dish.
Recipe by donna e casa ricette at http://ricette.donnaecasa.it/pasta-purple-potato-with-mushrooms-on-cheese-fondue/