Preparation

1. Cook the potatoes in slightly salted water (about 40 minutes), then drain and let them cool. After they have cooled down, peel them and mash them with a potato masher.
2. Knead the potatoes with the flour and a pinch of salt. Knead the mixture until you obtain a solid dough, then divide it and shape it into finger-wide strips.
3. Cut them into small gnocchi, run them over the gnocchi striper and place them on a slightly floured tray.
4. Finely chop the onion and carrot, then sauté them with 2 tablespoons of extra virgin olive oil.
5. In a jug, mix Bauer Porcini Mushroom Sauce in 500 ml of cold water. Stir well then pour onto the pan.
6. Add the Portobello mushrooms and chopped parsley, then lower the heat, cover and let it cook slowly for about 10 minutes.
7. Pour the gnocchi in salted boiling water, then train them with a slotted spoon as soon as they come up. Pour them into the pan with the sauce.
8. Mix and serve.

NOTE: If you use room-temperature potatoes, you don’t need to add eggs to the mixture.