Recipes

POTATO GNOCCHI WITH MUSHROOMS

By Andrew Fairlie

Method

Light and floury, Rooster potatoes make an incredible base for this inspired Italian dish. A creamy sauce of sautéed garlic, onions and mushrooms top Rooster dumplings to create a savory dish that epitomizes comfort food.

Directions

  1. Wash and dry the potatoes and cook in the microwave till completely tender. Cut the potatoes in half and scoop out the flesh. Pass the hot potatoes through a sieve and season with salt, pepper and nutmeg. Add the egg to the potato and mix gently.
  2. Tip the flour and parmesan onto potato and gently mix together to form a soft dough. Do not over mix. Tip the potato mixture onto a floured surface and roll out the dough into long strips about three quarters of an inch thick. Then cut into pieces around one inch in length.
  3. Roll each piece between the palms of your hands to form round balls. Take each ball and roll them over the prongs of a fork to get a ribbed effect on each dumpling.
  4. Bring a large pan of salted water to the boil. When the water is boiling rapidly, add the potato dumplings. When the dumplings float to the surface, continue to cook for another 30 seconds. Using a slotted spoon, remove the dumplings onto a tray to drain.
  5. Meanwhile, in a large saucepan, heat the olive oil and cook the onions until soft. Add the crushed garlic and sliced mushrooms and continue until most of the mushroom juices have evaporated. Then add butter and heavy cream. Add the drained gnocchi to the mushroom mixture and gently fold together.
  6. Place the gnocchi into warmed shallow bowls and sprinkle over some freshly grated parmesan.