Gnocchi with truffled mushrooms
Most of us will never be able to indulge in the world’s most expensive edible fungus – the Truffle. However, truffle oil and truffle salt are now readily available and affordable around the world. Like many specialty foods, quality really is relevant to price, so buy the best you can afford - many truffle oils and salts are made with chemicals and not actual truffles. In its simplicity, potatoes and mushrooms become gourmet dinner party fare in this recipe.
Serves 6 -8.
Serves 6 -8.
- Preheat the oven to 180°C (350°F). Prick potatoes all over with a skewer, then place on a baking tray and roast for 1 ½ hours or until tender. Cool slightly, then peel.
- Pass potato through a potato ricer (or mash until smooth, then pass through a sieve) and season. Turn out onto a work surface, then make a well in the centre and add egg yolk. Gradually sprinkle over the flour and use your hands or a pastry scraper to incorporate it to form a soft dough. Divide into 4, cover with a tea towel and rest for 10 minutes.
- Meanwhile, soak porcini in ¼ cup (60ml) boiling water for 10 minutes. Place cream, lemon zest and ½ cup (125ml) water in a large saucepan. Bring to a simmer over medium heat, then remove from heat and set aside for flavours to develop.
- Heat oil and 30g (1 ½ tbls) of butter in a frying pan over medium-high heat. Cook mushrooms, in batches, for 2-3 minutes until golden (don’t overcrowd the pan or they will stew). Return all mushrooms to the pan with thyme, parsley, porcini and soaking liquid. Cook for 1 minute or until the liquid has evaporated. Drizzle over the truffle oil and keep warm.
- Reheat cream sauce over low heat for 2-3 minutes or until warmed through. Whisk in the remaining butter, then add the lemon juice. Roll each dough portion into a long sausage on a lightly floured work surface, then cut into 2 cm (just over ½ inch) pieces. Bring a large saucepan of salted water to the boil and cook gnocchi, in batches, for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and immediately place in a bowl of iced water. Drain the gnocchi, then gently stir through the cream sauce. Serve with mushrooms and micro herbs, if using.