Gnocchi with wild mushrooms
Gnocchi with wild mushrooms
There is something undeniably comforting about little pillows of potato gnocchi.
When cooked properly, they should be tender and fluffy rather than dense and heavy.
If wild mushrooms aren’t in season, you can make this with white or portobello mushrooms instead.
Serves 6 | Prep 30 mins | Cook 1 hr
500g even-sized small floury potatoes, such as Maris Piper,unpeeled
100g ‘00’ flour, plus extra to dustfreshly grated nutmeg
1 free-range egg, beaten
30g unsalted butter
1 tbsp olive oil
2 banana shallots, finely chopped
2 cloves garlic, crushed
300g wild mushrooms, cleaned and sliced if large
75ml dry white wine
150ml double cream
a small handful of fresh parsley leaves, chopped fine sea salt and ground black pepper freshly grated vegetarian Parmesanstyle cheese, to serve
1 Cook the potatoes, whole in their skins, in boiling salted water for 25 minutes until they are tender.
2 Drain the potatoes and, once cool enough to handle, peel the skins off and mash the flesh using a potato ricer or by pushing it through a sieve so it is lump-free and fine.
3 Put the flour, 1 teaspoon of salt and a little nutmeg into a bowl and add the potato, mixing with the blade of a knife. Make a well in the centre, add the beaten egg and mix together until well combined. Bring together with your hands but don’t knead or you could make your gnocchi tough.
4 On a lightly floured surface, roll out the dough into sausage shapes, about 1cm wide, then cut into 1cm pieces.
Use the tines on the back of a fork to roll the gnocchi, giving them the characteristic ridges. Put on a floured baking sheet and chill until you are ready to cook. (You can cook them
now or chill for up to 24 hours.)
5 Make the sauce. Melt the butter in a pan and add the oil and shallots.
Cook for 10 minutes until softened and tender. Add the garlic and fry for a further 30 seconds, then add the mushrooms. Increase the heat and fry for 10 minutes until they are golden brown.
6 Add the wine and bubble for a minute. Add the cream, a splash of boiling water to loosen it a little and plenty of salt and pepper, then stir in most of the parsley.
7 Bring a pan of salted water to the boil and add the gnocchi. They are cooked once they float to the surface, about 1–2 minutes. Scoop out with a slotted spoon and divide among warmed serving bowls. Warm through the sauce and spoon over the gnocchi.
Scatter with the remaining parsley and serve.
Per serving 370 cals, fat 23g, sat fat 13g, carbs 32g, sugars 2g, protein 9g, salt 1.3g, fibre 3g
There is something undeniably comforting about little pillows of potato gnocchi.
When cooked properly, they should be tender and fluffy rather than dense and heavy.
If wild mushrooms aren’t in season, you can make this with white or portobello mushrooms instead.
Serves 6 | Prep 30 mins | Cook 1 hr
500g even-sized small floury potatoes, such as Maris Piper,unpeeled
100g ‘00’ flour, plus extra to dustfreshly grated nutmeg
1 free-range egg, beaten
30g unsalted butter
1 tbsp olive oil
2 banana shallots, finely chopped
2 cloves garlic, crushed
300g wild mushrooms, cleaned and sliced if large
75ml dry white wine
150ml double cream
a small handful of fresh parsley leaves, chopped fine sea salt and ground black pepper freshly grated vegetarian Parmesanstyle cheese, to serve
1 Cook the potatoes, whole in their skins, in boiling salted water for 25 minutes until they are tender.
2 Drain the potatoes and, once cool enough to handle, peel the skins off and mash the flesh using a potato ricer or by pushing it through a sieve so it is lump-free and fine.
3 Put the flour, 1 teaspoon of salt and a little nutmeg into a bowl and add the potato, mixing with the blade of a knife. Make a well in the centre, add the beaten egg and mix together until well combined. Bring together with your hands but don’t knead or you could make your gnocchi tough.
4 On a lightly floured surface, roll out the dough into sausage shapes, about 1cm wide, then cut into 1cm pieces.
Use the tines on the back of a fork to roll the gnocchi, giving them the characteristic ridges. Put on a floured baking sheet and chill until you are ready to cook. (You can cook them
now or chill for up to 24 hours.)
5 Make the sauce. Melt the butter in a pan and add the oil and shallots.
Cook for 10 minutes until softened and tender. Add the garlic and fry for a further 30 seconds, then add the mushrooms. Increase the heat and fry for 10 minutes until they are golden brown.
6 Add the wine and bubble for a minute. Add the cream, a splash of boiling water to loosen it a little and plenty of salt and pepper, then stir in most of the parsley.
7 Bring a pan of salted water to the boil and add the gnocchi. They are cooked once they float to the surface, about 1–2 minutes. Scoop out with a slotted spoon and divide among warmed serving bowls. Warm through the sauce and spoon over the gnocchi.
Scatter with the remaining parsley and serve.
Per serving 370 cals, fat 23g, sat fat 13g, carbs 32g, sugars 2g, protein 9g, salt 1.3g, fibre 3g
Gnocchi with wild mushrooms
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
