Potato Gnocchi in a Multicooker

Set your multicooker to 'Multifunction' mode at 160°C. Wash the potatoes thoroughly, place them in the multicooker bowl, add water, and cook for 20 minutes. Drain the water, let the potatoes cool, then peel them and press through a ricer or food mill.

Mix the potatoes with half the grated cheese, eggs, and flour. Knead the dough.

Divide the dough into 3 portions. Roll out 3 thin logs about 1.5–2 cm thick.

Cut the logs into small pieces, spread them on a tray, cover, and refrigerate.

Prepare the sauce. Wash the parsley leaves and crush them by hand until juices release.

Wash and dry the mushrooms, then slice them. Heat vegetable oil in the multicooker and sauté the mushrooms for 5 minutes.

Pour in the cream, add the parsley, and simmer in the same mode for another 5 minutes.