BEET GNOCCHI WITH PORCINI MUSHROOMS AND A SHOT OF MUSHROOM SOUP

SOUP:

• 1 tablespoon cold pressed canola oil
• 200g shredded carrots
• 100g shredded onions
• 30g shredded celery
• 70g shredded leek
• 3-4 bay leaves
• 6 grains of allspice
• 30g dried porcini

Soak mushrooms in cold water, fry vegetables for 5-10 minutes, then cover them with one liter of water. Add drained mushrooms, salt and pepper to taste and simmer for about 45 minutes. Remove the mushrooms, cool down the soup, then drain.

PORCINI:

• 2 tablespoons wheat flour
• 5-6 tablespoons water
• 1 tablespoon chopped oregano
• pinch of salt

Mix all the ingredients until a smooth batter-like consistency. Dip the cooked mushrooms in it and fry gold in the oil.

Gnocchi:

• 300g roasted beet puree
• 150g wheat flour
• 2-3 pinches of salt

Mix all the ingredients gently. The dough should be wet. Pour a large amount of flour on the kitchen counter or pastry board and put a spoonful of beet pulp in the middle. Form a long 1 centimeter thick roll (use a lot of flour by doing it). Cut the dough into 2-3 cm pieces and boil them in salted water until they pop onto the surface. Take them out and soak in cold water. Repeat everything to finish the dough.

Fry the gnocchi in a little amount of hot oil and serve with mushrooms and a glass of hot soup.

Recipe: Mickey Rooten (Michael Gnilka), image: USTA Magazine