Silesian potato dumplings served with creamy cheese pesto sauce with champignons and nuts
Ingredients
The product needed for this recipe: Silesian Potato Dumplings1 packet JAWO Silesian potato dumplings
2 tbsp rice oil
4 champignons, big
1 onion
100 g Rokpol cheese (blue cheese)
5 tbsp green pesto
150 ml cream (min. 18 % fat)
1 big handful of peanuts
Cooking method:
Chop the peanuts coarsely and divide them into two portions. Dice the onion and champignons and cook them in the rice oil. Add the green pesto and continue to cook for a little while. Next, add the cream and continue to cook while stirring, but do not bring to a boil. Add the crumbled Parmesan and cook again until the cheese melts. Add a half of the peanuts to the sauce and mix well. If the sauce is too thick, add a little water. Season using salt and pepper. Cook JAWO Silesian potato dumplings according to the instructions on the packet. When cooked, remove from water onto plates, top them with the sauce and decorate with the remaining peanuts and fresh basil leaves. Serve while hot. Enjoy!
