Meat Fish Wine | Chestnut Gnocchi with Sautéed Mushrooms and Sage Recipe

Meat Fish Wine | Chestnut Gnocchi with Sautéed Mushrooms and Sage Recipe

Here’s a favourite winter-warmer recipe from the Meat Fish Wine kitchen, sure to delight your palate.
Dumplings made with potato, chestnut flour, Parmesan and thyme, pan-fried with a selection of cultivated mushrooms, shallots, butter, cumin seeds, chili, parsley and finished with fried sage. A mouth-watering combination…
 
Screen Shot 2016-06-23 at 2.06.13 pmIngredients
Chestnut Gnocchi
1kg Roasted Potato (passed through drum sieve)
200g Chestnut Flour
90g Plain Flour
6 Eggs
200g Parmesan shredded
2tbs Lemon Thyme chopped
Salt to taste
Flour for dusting
Mushrooms
400g King Brown Mushrooms sliced
400g Oyster Mushrooms sliced
4 large Field Mushrooms sliced
2 Shallots diced
100g Butter
100mls Olive Oil
50g Chestnut Meat chopped
Parsley Leaves torn
Fried Sage Leaves for garnish
 
Method
Place warm potato puree into a large stainless steel mixing bowl. Add eggs, thyme, Parmesan and flour to potato and incorporate well
Dust work surface with a small amount of flour and roll the mix into long cylinders.
With a pastry knife cut mix into 1cm slices and squeeze in the middle to archive desired shape
Place gnocchi into boiling salted water for 5-6 minutes or until they are cooked all the way through
Remove gnocchi from water and drain well. Oil lightly with a good quality blended olive oil and place in refrigerator to set
When ready to cook heat olive oil in a heavy based fry pan, add the gnocchi and brown lightly
Add mushrooms and sliced chestnut meat, cook for a further 2-3 minutes or until mushrooms collapse
Finish with shallots, garlic, butter and parsley
Season and garnish with fried sage leaves, serve immediately

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