Gnocchis with mushroom and ham

Instructions

Prepare the smashed potatoes already cold in a big bowl. Add some flour, a little bit of salt, pepper and nutmeg. Knead until making a uniform dough not sticking in your hands and allowing you to manipulate it without crashing it. Let it settle 10 minutes.

Divide the dough into two portions, make two rolls of at least 2 cm of diameter and cut it into small pieces of at least 2 cm. Mark the portions with a fork to give its shape, make the typical lines of gnocchis above. Keep it save.

Heat a pot almost full of water and salt until it boils.

Meanwhile, clean the mushrooms and slice them. Peck the onion and the garlic in a thin way. Wash and cut the tomato in small dies. Cut the ham in dies or strips. Put an olive tablespoon in a frying pan and fry the onion, then add the garlic as soon as it browns.

Put up the temperature of the heating and add the mushrooms, stir it until they brown and are well cooked. Add the ham and the tomato, mix it and remove from the heat. Keep it save.

Once the water boils, cook the gnocchis for 3 minutes. After that, drain them in a colander and remove the starch by dropping some water on them and drain them really well.

Set into the heat a frying pan with the other olive tablespoon. Sautéing the gnocchis for some minutes to brown them a little bit and mix them with the ingredients of the other frying pan.

Place the gnocchis in an Iris container and decorate them with basil and grated parmesan cheese.

Iris products in the photography:

A lunch bag  model Boho Lunchbag, a thermolunchbox of 0.6L in grey colour, different round  glass containers , a grey liquid thermos, a part of our condiment set and the new soft blue  set of cutlery.