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11/01/2020

Homemade Gnocchi with Wild Mushroom Sauce

Therapeutic in the making and the eating, gnocchi always brings the family together. We have had many plates of hand-rolled gnocchi at my mum-in-law's table over the years, served with her famous polpette on the side. This is my version with a very sensuous wild mushroom sauce that is my pasta loving son's fave.

Serves:

6 as main, 8 as a starter

Prep Time: 1 hour

Cooking Time: 20 minutes

Download Recipe PDF

Ingredients

  • 1 kg potatoes, unpeeled, scrubbed
  • sea salt and pepper, to taste
  • 1 large egg
  • 200-300g plain flour, as needed
  • 30g dried wild mushrooms (chanterelle, porcini or forest mushrooms)
  • 50g butter
  • 4 spring onions, chopped
  • 4 cloves garlic, crushed
  • 400g Swiss mushrooms, sliced
  • 1 cup dry white wine
  • fresh thyme
  • 300ml pure cream
  • ½ cup grated parmesan and extra for serving

Method

  • For the gnocchi, boil unpeeled potatoes whole in a large pot of salted water until very soft in the centre. Press warm potatoes through a potato ricer onto a floured bench top, discarding the skins or peel and mash with a fork. Make a well in the centre of the riced potato, add the egg and mix by hand. Slowly mix in just enough flour to make a soft dough, kneading very gently until the mixture is smooth. The dough should be slightly springy but not as elastic as a bread dough. Divide dough into 6 pieces and roll each into a long rope, around 2cm thick. Cut into 3 cm pieces and, using your finger tip, gently roll each piece to dimple it. Arrange on a large floured tray as you roll the gnocchi, flouring lightly as you go. Cook gnocchi in a large pot of boiling salted water until all the gnocchi rise to the surface. Drain and cover to keep warm while making sauce.
  • For the Wild Mushroom Sauce, cover dried mushrooms with 1 cup boiling water and stand until soft. Chop into large pieces with scissors. Melt butter in the pot and sauté spring onions, garlic and Swiss brown mushrooms until softened. Add wine, soaked mushrooms and their liquid and a few sprigs of thyme. Bring to the boil and simmer until reduced by one third. Add cream and simmer until saucy. Stir in parmesan and season.
  • To serve, stir gnocchi into the hot sauce. Serve garnished with extra thyme and parmesan.

Tips

  • TIPS It’s best to use old potatoes as they tend to be more floury.
  • STYLING Use a vegetable peeler to shave parmesan into flakes.
  • DRINK MATCH Chardonnay or Italian pilsner.

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