Mushroom Gnocchi
- serving for 4
- 2 hours
- oven, pan, ricer
For Making Gnocchi
Ingredients
potatoes 900 g
large egg 1 pc
large egg yolk 1 pc
00 flour 260 g
salt
Others
salt bed
For Cooking Gnocchi
Ingredients
gnocchi
olive oil 1 tbsp
butter 40 g
sage leaves 10-12 pc
wild mushrooms 1 handful
lemon zest 0.5 pc
salt
Others
boiling salted water
Directions
Bake potatoes on a bed of salt at 180c for 1 hour or until tender
Slice in half and steam dry then pass through potato ricer
Chop the egg into potato then add flour and season with salt to form a dough rest for 30 mins
Lightly floured working surface
Roll the dough to about 3cm thick then cut into strips and roll with palm of hands and cut into gnocchi
Boil salted water and cook gnocchi until float
Heat frying pan with oil and butter then add sage and wild mushrooms
Add cooked gnocchi until crispy edge on sides and season with salt and lemon zest
Principles
- Salt bed: absorb moisture
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Gnocchi: a soft, chewy pasta made with mashed potatoes, flour and eggs
credit to chefthombateman