recipe by request - GNOCCHI

This next recipe is by request from my friend and up and coming foodie, Kym. I made this dish last Saturday night for the first time and it was a great success. My hubs was legit upset when the meal was over so get your pens out for this goodie.



Truffled Wild Mushroom Gnocchi

Ingredients
For Gnocchi:

2 lbs russet potatoes (these are starchy and best for baking)
¼ cup egg, lightly beaten
1 cup of all-purpose flour
½ teaspoon nutmeg
Fine grain sea salt and fresh ground pepper to taste

For Mushrooms:

Assortment of wild mushrooms (I use oyster and shitake)
2 Shallots
1/2 cup of dry vermouth
1/2 cup beef stock
1/3 cup dry white wine
2 tbsp unsalted butter

Preheat oven to 400 degrees and bake potatoes for 1 hour 15 minutes. When potatoes are done they should be soft and quite dry. Use a spoon to scoop the insides of the potatoes out into a large mixing bowl.

When potatoes are still slightly warm, add in the rest of the ingredients. (*note – if you have a food processor you can add all ingredients in to combine*) – If you do not have a food processor then you’ll have to do it the good ol’ fashion way and mix it all up with your hands. Be sure to smooth out any little lumps in the potatoes. If the mixture feels too sticky you can add a little more flour. Once mixed, roll out the dough into long snake-like tubes and using a knife, make cuts to create little 1 inch gnocchi dumplings.

Drop the gnocchi into a pot of boiling water – once they float to the surface you know they are finished. Meanwhile in a separate pan, melt the butter in a pan and add the mushrooms, shallots vermouth and white wine and let the alcohol reduce by 1/2 ( a few minutes ) then add the beef stock and let the mixture simmer at low heat. Stir every few minutes.

Strain the gnocchi and toss with a little bit of EVOO, salt and pepper. Once the mushrooms have simmered for a few minutes, add the gnocchi to the same pan and stir. ** note: in the photo above I added an extra optional step by pan frying the gnocchi before mixing it into the mushrooms.  If you like this option simply heat up some EVOO in a fry pan and on medium-high heat slightly brown the gnocchis on both sides**

READY TO SERVE!

Simply plate the gnocchi, drizzle each portion with some truffle oil and top it with freshly grated parmesan cheese!