Gnocchi with wild mushrooms
Saturday 25 September 2010
The gnocchi sold in many shops are a poor imitation of the real things – and home-made versions are so much tastier and cheaper.
You can use a single variety of wild mushrooms for this recipe, or a mixture. I've suggested using porcini powder for the sauce, which is basically powdered mushrooms and has a fantastic flavour. You can find it on the special selection shelves in some supermarkets or in selected Italian delis.
If you can't find porcini powder, just use some dried ceps soaked in warm water instead.
200-250g wild mushrooms, cleaned
1tbsp chopped parsley
Salt and freshly ground black pepper
For the sauce
2 shallots, peeled and roughly chopped
4 cloves of garlic, peeled and roughly chopped
1-2tsp porcini powder or 20g dried ceps soaked in warm water
250ml vegetable stock
350ml double cream
For the gnocchi
600-700g large floury potatoes, baked in their skins, peeled and mashed
1 large egg yolk
125g potato flour
1tbsp olive oil
Salt, freshly ground white pepper
A good pinch of freshly grated nutmeg
First, make the gnocchi. Gently mix all the ingredients together and season to taste with salt, pepper and a little nutmeg. Roll the mixture into a thin cylinder and cut into 2cm lengths and refrigerate on a tray until required.
To make the sauce, gently simmer the shallots, garlic, porcini powder (ceps and soaking liquid if using) and vegetable stock in a heavy-based saucepan for about 30 minutes or until the stock has reduced by about two-thirds. Add the cream and continue simmering gently until the sauce thickens, then strain through a fine-meshed sieve into a clean pan and season to taste.
To serve, heat the butter in a frying pan and cook the mushrooms on a medium heat for a few minutes, seasoning as they are cooking, until tender, then stir in the chopped parsley.
Cook the gnocchi in boiling salted water for 2-3 minutes, then drain in a colander.
Spoon the gnocchi on to warmed serving bowls or plates, spoon over the sauce and scatter over the mushrooms.
Life & Style blogs
Britain's kitchens so filthy that they present a health risk, says new research
Fashion Revolution Day: wear your clothes inside out and ask #whomademyclothes to support worker welfare
The world's first edible garden of cake
Company breaks open Apple Watch to discover what it says is 'planned obsolescence'
KickassTorrents down: new Isle of Man domain taken offline just hours after launch
- 1 Bruce Jenner's 'Interview of the year': Suicidal thoughts, rejection by family members and new wardrobe
- 2 Sofyen Belamouadden murder: The inside story of a crime that horrified Britain
- 3 How to turn off/stop 'seen by' on Facebook: Disable it to make your chats seem less passive aggressive
- 4 'We're not heroes, just tourists': Swedish police officers on holiday stop vicious assault on New York subway
- 5 Buckingham Palace guard who attacked passers-by in 'most most violent piece of CCTV footage' police officer had seen walks free
iJobs Food & Drink
£35 - 45k: Guru Careers: An MI Developer is needed to join the leading provide...
£20000 - £22500 per annum: Recruitment Genius: This leisure organisation manag...
£25000 - £28000 per annum: Recruitment Genius: Delivering an inspiring, engagi...
£17500 - £20500 per annum: Recruitment Genius: They are looking for a great te...