Mushroom & Truffle Gnocchi
OK, SO WE HAVE BEEN RECREATING SOME OF THE MEALS THAT WE HAD AT OUR WEDDING & THIS ONE WAS SO GOOD WE HAD TO SHARE IT with you!
It’s simple, I promise and it doesn’t call for a whole heap of ingredients you’ll never use again. You probably already have some of them handy in the fridge and pantry.
Now, we LOVE truffle, but if you’re not a fan you can just leave that part out.
LET’S GET STARTED!
MUSHROOM & TRUFFLE GNOCCHI
GNOCCHI
-800g of potatoes peeled & chopped
-2 cups of fine flour
-1 egg beaten
-1/4 cup of finely grated parmesan
-pinch of nutmeg, salt & pepper
MUSHROOM & TRUFFLE SAUCE
-600ml thickened cream
-500g button mushroom chopped
-3 cloves of fresh garlic minced
-generous knob of butter
-truffle oil
-salt & pepper to taste
METHOD
1. Steam (don’t boil) peeled and chopped potatoes until soft, then either press with a potato ricer or push through a fine sieve and set aside to cool.
2. Combine cooled potatoes and egg, then add previously combined flour, parmesan, salt, pepper and nutmeg mix well. You may need to add more flour here depending on how much water your potatoes have retained.
3. Once you are happy with your gnocchi dough, on a well floured surface divide into four. Roll each one into long sausage like shapes. Then chop into 2-3cm pieces and set aside on again a very well floured cool surface (don’t let them touch or they may stick to each other).
4. Now for the sauce, brown the mushrooms in butter. Once brown, add garlic and stir into the mushrooms for a few moments, just before you add the cream (as we don’t want the garlic to burn do we).
5. Add the cream plus salt and pepper to taste. I like to add parmesan to the sauce right at the end which will adjust the seasoning so keep that in mind. Once the sauce has thickened turn off the heat.
6. Boil the gnocchi in a pot of seasoned water. I like to do this in batches, as they cook quickly and this way you don’t crowd the pot and end up with them all stuck together. You will know they are cooked when they rise to the surface. Scoop them out and add to the sauce.
7. Return sauce to the heat with cooked gnocchi added, parmesan and truffle oil stir well.
Serve with parmesan cheese on top and ENJOY!
For more from Palmer & Gunn be sure to follow us on socials - click link below