"Simplicity is the ultimate sophistication" LdV

Thursday, 5 January 2017



A warm and easy winter recipe full of flavors! It takes a few minute to make and the children adore it! I normally do the Stroganoff with pasta but one day, I ran out of them so I have taken the fresh gnocchi which were in my fridge to enjoy instead! The Stroganoff is intimately connected with the Russian Tsars back in the 15e century! But the recipe seems to be linked to a French cook who adapted a Russian beef fricassee...

Wine pairing : Luberon rouge (Red) from the Rhone Valley.

A quick glance in your kitchen...

In your fridge
Fresh potato gnocchi
Crème fraîche  
Chestnut mushrooms

In your cupboard 
Worcestershire sauce
Vegetable cube
Corn flour

Serves 2 

200g 7,05 oz of fresh potato gnocchi 
1 crushed shallot
1 tbsp of corn flour 
1 tsp of Worcestershire sauce 
1 tsp of mustard 
1 tsp of paprika 
10 chestnut mushrooms 
10ml 0,35 oz of single cream 
1 kub “or” (or 1 vegetables cube)

Bring water to the boil and cook the gnocchi for 4 minutes.
Meanwhile, in a pan, fry the mushrooms with the shallot and the vegetable cube for 3 minutes.
Return the gnocchi to the pan with the mushrooms.
Pour in the cream, the Worcestershire sauce, the mustard, the corn flour and the paprika.
Combine well and cook for a further 2 minutes.

Gnocchi à la Stroganoff

Pour 2 personnes
200g de gnocchi (rayon frais)
1 échalote finement coupée
1 CAS de maïzena
1 CC de sauce Worcestershire
1 CC de moutarde
1 CC de paprika
10 champignons de Paris
10ml de crème fraiche
1 Kub “or”

Cuire les gnocchi dans l’eau bouillante pendant 4 minutes.
Pendant ce temps blondir l’échalote avec les champignons et le Kub dans une poêle quelques minutes.
Ajoutez les gnocchi cuits dans la poêle avec la crème, la sauce Worcestershire, la moutarde, le paprika et la maïzena.
Remuez bien le tout et poursuivre la cuisson 2 minutes.
C’est prêt !

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