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Serves
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Ingredients
Gnocchi
  • 3 Large potatoes, King Edwards are good to use
  • 1 Egg, beaten
  • 80 g Plain flour
  • 50 g Girolle mushrooms
  • 1 Banana shallot, finely chopped
  • 1 Crushed garlic clove
  • 50 g Button mushrooms, thinly sliced
  • 250 ml Chicken stock
  • 2 Heaped tablespoon Creme fraiche
  • Fresh sage leaves, finely sliced
  • 20 g Grated parmesan
  • 1 tsp White truffle oil
Gnocchi, Girolle Mushrooms, Sage, Parmesan & Truffle Oil Gnocchi, Girolle Mushrooms, Sage, Parmesan & Truffle Oil

Gnocchi, Girolle Mushrooms, Sage, Parmesan & Truffle Oil

A dreamy weekend treat!

Prep 35 minutes
Total 1 hour 10 minutes

Gnocchi:

  • Add the potatoes, whole with their skins on, to a pan of boiling salted water. Bring the water back to a boil after the potatoes have been added simmer for 10 to 15 minutes until just soft.
  • Remove from the water and leave to cool for a few minutes until you can peel off the skin. If you let them cool down too much the skin will be hard to peel off.
  • Pass the potatoes through a ricer a 2 or 3 times until nice and smooth in texture.
  • Tip the potato onto a clean floured surface and make a small well in the middle. Add the egg to centre and start to mix with your hands adding the flour in small amounts as you go until a smooth dough forms that's not sticky.
  • Divide the dough into 3 equal pieces, roll into a long think sausage shape on a floured surface. Cut the dough into 2 cm chunks and then shape by gently pushing and rolling down the prongs of a fork to get the classic gnocchi shape.
  • Add to a pan of boiling salted water and cook for around 2 minutes until they start to float.
  • Remove using a slotted spoon and toss in your sauce.

Sauce:

  • Fry shallots and garlic with a tbsp of butter until soft and golden in colour. Add the mushrooms and chopped sage and gently fry for a further 8-10 minutes until they have softened before adding the chicken stock. Bring to a gentle boil and leave to simmer for 15 minutes until the liquid has reduced by half.
  • Now stir through the creme fraiche and mix well, cooking for about 5 minutes until the sauce has nicely thickened. Add a few drops at a time of the white truffle oil and taste until it is he desired flavour. Season with a little salt and pepper to taste.

Girolles:

  • Melt the butter in a small frying pan until it just starts to foam. Add the girolles with the sage and gently toss for 4-5 minutes until they are soft and golden.
  • Add to the plate the a generous helping of grated parmesan!


Gnocchi, Girolle Mushrooms, Sage, Parmesan & Truffle Oil Gnocchi, Girolle Mushrooms, Sage, Parmesan & Truffle Oil

Gnocchi, Girolle Mushrooms, Sage, Parmesan & Truffle Oil

A dreamy weekend treat!

favorite
print
like
Prep 35 minutes
Total 1 hour 10 minutes
Serves
US | Metric
Ingredients
Gnocchi
  • 3 Large potatoes, King Edwards are good to use
  • 1 Egg, beaten
  • 80 g Plain flour
  • 50 g Girolle mushrooms
  • 1 Banana shallot, finely chopped
  • 1 Crushed garlic clove
  • 50 g Button mushrooms, thinly sliced
  • 250 ml Chicken stock
  • 2 Heaped tablespoon Creme fraiche
  • Fresh sage leaves, finely sliced
  • 20 g Grated parmesan
  • 1 tsp White truffle oil

Gnocchi:

  • Add the potatoes, whole with their skins on, to a pan of boiling salted water. Bring the water back to a boil after the potatoes have been added simmer for 10 to 15 minutes until just soft.
  • Remove from the water and leave to cool for a few minutes until you can peel off the skin. If you let them cool down too much the skin will be hard to peel off.
  • Pass the potatoes through a ricer a 2 or 3 times until nice and smooth in texture.
  • Tip the potato onto a clean floured surface and make a small well in the middle. Add the egg to centre and start to mix with your hands adding the flour in small amounts as you go until a smooth dough forms that's not sticky.
  • Divide the dough into 3 equal pieces, roll into a long think sausage shape on a floured surface. Cut the dough into 2 cm chunks and then shape by gently pushing and rolling down the prongs of a fork to get the classic gnocchi shape.
  • Add to a pan of boiling salted water and cook for around 2 minutes until they start to float.
  • Remove using a slotted spoon and toss in your sauce.

Sauce:

  • Fry shallots and garlic with a tbsp of butter until soft and golden in colour. Add the mushrooms and chopped sage and gently fry for a further 8-10 minutes until they have softened before adding the chicken stock. Bring to a gentle boil and leave to simmer for 15 minutes until the liquid has reduced by half.
  • Now stir through the creme fraiche and mix well, cooking for about 5 minutes until the sauce has nicely thickened. Add a few drops at a time of the white truffle oil and taste until it is he desired flavour. Season with a little salt and pepper to taste.

Girolles:

  • Melt the butter in a small frying pan until it just starts to foam. Add the girolles with the sage and gently toss for 4-5 minutes until they are soft and golden.
  • Add to the plate the a generous helping of grated parmesan!