Home Made Gnocchi with Wild Mushroom Sauce
Making your own gnocchi is a wonderful, tactile experience, and when you add a rich wild mushroom sauce it is definitely worth the effort.
|Serves:||6 as main, 8 as an entree|
|Preparation Time:||1 hour|
|Cooking time:||20 minutes|
- 1 kg old potatoes, peeled
- sea salt and freshly ground black 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 button Swiss mushrooms, sliced
- 1 cup dry white wine
- fresh thyme
- 300ml pure cream
- ½ cup grated Parmesan
Boil potatoes in a large pot of salted water until soft in the centre when tested with a skewer. Drain off the water, return the pot to the heat and cook for a few minutes, stirring until they have dried a little. Press warm potatoes through a gnocchi ricer (or mash well with a fork) onto a floured benchtop. Make a well in the centre of the potato, add the egg and mix in with your fingers. Slowly mix in just enough flour to make a soft dough, kneading very gently, until the mixture comes together and is smooth. There should be a slight springiness to the dough, but not as elastic as a bread dough. Divide dough into 6 pieces and roll each into a long rope, 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. 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.
WILD MUSHROOM SAUCE
Cover dried mushrooms with 1 cup boiling water and allow to stand. Chop any large pieces with scissors. Melt butter in the pot and sauté spring onions, garlic and button mushrooms until softened. Add wine, soaked mushrooms and their liquid and a few sprigs of fresh thyme. Bring to the boil and simmer until reduced by 1/3. Add cream and simmer until reduced to a sauce consistency. Stir in grated parmesan and season to taste.
Stir gnocchi into the hot sauce until well coated. Serve in bowls, garnished with extra thyme and a sprinkling of pepper. Serve with extra parmesan.
It's best to use old potatoes (Nicola or Sebago varieties) as they tend to be more floury rather than waxy, creating lighter gnocchi.
Rolled gnocchi can be frozen, before or after cooking, so it's worth making a double batch.
Recipe Type: Pasta