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Gnocchi with truffled mushrooms
Gnocchi with truffled mushrooms
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Prep Time:
10 minutes
Cook Time:
100 minutes
Total Time:
110 minutes
Elevate potatoes and mushrooms to a luxurious vegetarian dish fit for any special occasion.
Ingredients:
  • 2kg potato
  • 1 egg yolk, lightly beaten
  • 225g plain flour
  • 10g dried porcini mushrooms (see notes)
  • 300ml thickened cream
  • Zest and juice of 1 lemon
  • 80ml olive oil
  • 60g unsalted butter
  • 500g mixed mushrooms (such as Swiss brown, chestnut, pine and oyster), sliced if large
  • 2 tsp thyme leaves
  • 20.00 ml chopped flat-leaf parsley
  • 20.00 ml truffle oil (see notes)
  • Micro herbs (see notes), to serve (optional)
Instructions:
  • Preheat your oven to 180°C. Use a skewer to prick potatoes all over, place them on a baking tray, and roast for 1 1/2 hours until they are tender. Let them cool slightly, then peel them.
  • Prepare the potatoes by passing them through a potato ricer or mashing them until smooth and then pressing through a sieve. Season the potatoes. Transfer the potatoes onto a work surface, creating a well in the center. Add the yolk into the well. Gradually sprinkle the flour over the potatoes and use your hands or a pastry scraper to mix until a soft dough forms. Divide the dough into 4 equal portions, cover with a tea towel, and let it rest for 10 minutes.
  • Start by soaking the porcini mushrooms in 1/4 cup (60ml) of boiling water for 10 minutes. Next, in a large saucepan, combine cream, lemon zest, and 1/2 cup (125ml) of water. Simmer over medium heat, then let it sit off the heat to let the flavors meld together.
  • In a frypan over medium-high heat, heat oil and butter. Cook mushrooms in batches for 2-3 minutes until golden (avoid overcrowding the pan). Add thyme, parsley, porcini, and soaking liquid to the pan. Cook for 1 minute until the liquid evaporates. Drizzle with truffle oil and keep warm.
  • - Gently warm the cream sauce over low heat for 2-3 minutes. Stir in 30g of butter and half of the lemon juice. - Roll the dough into a long sausage on a floured surface and cut into 2cm pieces. - Boil salted water in a large saucepan. Cook the gnocchi in batches for 2-3 minutes until they float to the surface. - Transfer cooked gnocchi to a bowl of iced water briefly, then drain. - Mix the gnocchi with the cream sauce and serve with mushrooms and micro herbs, if desired.

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