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Gnocchi Parisienne

Jennifer Schmidt
  • 60 minutes
  • Serves 3 to 4

INGREDIENTS

100 g

Button mushrooms

2 tsp

Rosemary

3

Eggs, large

1 tbsp

Dijon mustard

1 pinch

Nutmeg

125 g

Plain flour

1/4 cup

Plain flour

2

Salt and pepper

1 tbsp

Olive oil

2 tbsp

Vegetable oil

60 g

Butter

4 tbsp

Butter

1/2 cup

Cheddar cheese, grated

486 2/3 milliliters

Milk

1/2 cup

White wine