Cooking time: 90 minutes
Handmade Chestnut Gnocchi With Mushrooms
Serves: 2-3
Ingredients:
- 450g floury potatoes (about 2 medium)
- 25g plain flour
- 13g chestnut or plain flour
- 1 egg, beaten
- 250g oyster mushrooms, chopped
- Olive oil
- 100ml chicken stock
- 100g Roquefort or other blue cheese
- 60ml single cream
- ½ bunch fresh parsley
Method:
- Heat oven to 200° C (Gas Mark 6). Scrub potatoes and pierce with a fork. Bake for 55 minutes until completely done. Meanwhile, combine the two flours in a mixing bowl.
- Let the potatoes cool. When cool enough to handle, scoop out the flesh and combine with the egg. Add the flour gradually and mix until just blended. It's easier to use your hands. And don't over mix!
- Shape dough into a flat disk. Cover with plastic film, and let rest for 10-15 minutes. Break off a piece of dough and roll into a long rope about ½ inch thick. Cut 1 inch pieces to make the gnocchi. Roll the gnocchi in flour and set aside. Try not to stack them on top of each other.
- Sauté the mushrooms in a lug of oil. Add a sprinkle of parsley, salt, and pepper.
- For the sauce, heat the chicken stock in a pot over medium heat. Add cream and cheese and simmer until thick.
- Cook the gnocchi in boiling water for around 5 minutes. They will float to the top when done. Place in a plate and pour the sauce over the top. Garnish with the crispy mushrooms and fresh parsley.
Recipe courtesy of the new Go Grow Mushroom range from Prêt à Pousser.
Tagged in Recipes