Gnocchi with mushrooms and cheese

Name: gnocchi with mushrooms and cheese
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Italian
Ingredients: 200 ml almost boiling water; 15 g funghi porcini dried forest mushrooms; 350 g fresh haricots verts; 3 toe garlic; 3 el traditional olive oil; 50 g Parmigiano Reggiano; 1 lemon; 20 g fresh flat parsley; 400 g sliced chestnut mushrooms; 500 g Gnocchi

Potato gnocchi with mushrooms, haricots verts and grated parmesan

Ingredients

Directions

Pour almost boiling water on the dried mushrooms until they are underneath and leave to soak for 5 minutes.
In the meantime, remove the stalk of the haricots verts, let the tip sit.
Cook them in 8 minutes until done. Also bring a large pot of water to the boil.
Cut the garlic into thin slices. Heat in a skillet or stirring oil and fry the garlic for 1 min.
Grate the cheese. Grate the yellow skin of the lemon. Slice the parsley leaves.
Cut the dried mushrooms fine and put them in the garlic. Add the mushrooms and stir-fry for 5 minutes until soft.
Cook the gnocchi in the large pan according to the instructions on the package.
Mix the gnocchi with the oil and stir in the mushrooms and parsley. Season to taste with pepper and salt and sprinkle with the cheese.
Squeeze ½ of lemon and sprinkle the juice over the haricots verts.
Sprinkle the haricots verts with the lemon zest and season to taste with pepper and salt. Serve with the gnocchi.