Chestnut Dumplings

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