Mushroom gnocchi recipe
For the mushroom cream: Clean the mushrooms, reserve 2 for garnish and cut the others into quarters.
- 1 kg of potatoes
- 400 g of flour
- 1 egg
- 1 tablespoon of oil
- 50g of butter
- Nutmeg
- Pepper
- 200g of button mushrooms
- 1 onion
- 300 ml of liquid cream
- 20g of parmesan shavings
- 20g of hazelnuts
- 4 pinches of chopped parsley
- Olive oil
- Cell
- Pepper
- For the hazelnuts: Crush the hazelnuts and bake them in the oven at 180°C for about 10 minutes to roast them.
- Cook the potatoes and peel them. Pass them through a food mill and mix in the butter, cut into small cubes. In a bowl, whisk together the egg, a pinch of nutmeg, the oil, and salt. Add the mashed potatoes and the flour. Mix until you have a smooth dough. Divide the dough into 4 pieces and shape each into a long, thin roll. Dust them with flour and cut them into 1 cm pieces. Poach the gnocchi in a pan of salted water. They are cooked when they rise to the surface. Drain them and set aside.
- Clean the mushrooms, reserving two for garnish and quartering the rest. Peel and finely chop the onion and sweat it in a pan with a drizzle of olive oil until translucent. Add the mushrooms and cook for a few minutes. Season with salt and pepper. Once the mushrooms have softened, add the cream and simmer gently for 15 minutes. Purée the mixture in a blender, then strain it through a fine-mesh sieve to obtain a completely smooth consistency. Adjust the seasoning if necessary.
- In a hot pan, add a drizzle of olive oil and brown the gnocchi, then season with salt. Once the gnocchi are browned on all sides, remove the pan from the heat.
- Slice both mushrooms thinly and set aside. Pour half a ladle of mushroom cream into each bowl. Add the gnocchi on top. Sprinkle with a handful of crushed toasted hazelnuts and a few shavings of Parmesan cheese. Scatter a few mushroom slices over the top and finish with a drizzle of olive oil, a sprinkle of chopped parsley, and a grind of black pepper.
Peel and finely chop the onion and sweat it in a pan with a drizzle of olive oil without browning. Add the mushrooms and cook for a few minutes. Season with salt and pepper. Once the mushrooms have softened, add the cream and reduce over low heat for 15 minutes. Purée the mixture in a blender, then strain it through a fine-mesh sieve to obtain a completely smooth consistency. Adjust the seasoning if necessary.
To cook the gnocchi: In a hot pan, add a drizzle of olive oil and brown the gnocchi, then season with salt. Once the gnocchi are browned on all sides, remove the pan from the heat.
For plating: Cut the two mushrooms into thin slices and set aside.
Pour half a ladle of mushroom cream into each plate. Add the gnocchi on top. Sprinkle with a handful of crushed toasted hazelnuts and a few shavings of Parmesan cheese.
Scatter a few slices of mushroom over the top and finish with a drizzle of olive oil, a little chopped parsley and a grind of pepper in each plate.
