Chestnut gnocchi with mushroom velouté and wild mushrooms
Ingredients
Metric
Imperial
Chestnut gnocchi
- 300g of Maris Piper potatoes, peeled and cut into large chunks
- 60g of chestnut flour
- 40g of Doves Farm Organic Pasta Flour
Mushroom veloute
- 25g of dried mushrooms, rehydrated in 300ml of boiling water
- 250g of chestnut mushrooms, roughly chopped
- olive oil, for frying
- 1 onion, roughly diced
- 3 garlic cloves, roughly chopped
- 1/2 tsp tomato purée
- 3 sprigs of tarragon, leaves picked and roughly chopped
- 200ml of dry white wine
- 1 tsp brown miso paste
- 1 tsp soy sauce
- 75ml of oat cream
Pan-fried mushrooms
- 400g of mixed seasonal wild mushrooms
- 2 garlic cloves, bashed with skins left on
- 1 tsp thyme leaves
- olive oil, for frying
- sea salt
SAVE RECIPE
Method
1
Begin by making the gnocchi. Bring a large pan of salted water to the boil, then add the potatoes and cook for 10–15 minutes until tender. Drain, allow to steam dry for a few minutes, then push through a ricer or sieve. Spread out the potato on a work surface and leave for a minute or two to cool slightly
2
Sift the flours over the potato and bring together to form a dough. Wrap in cling film and rest for 15 minutes in the fridge
3
Unwrap the gnocchi dough and roll into sausages around 2cm thick. Cut into gnocchi around 3–4cm long, then transfer to a tray dusted with semolina. Store in the fridge until ready to cook
4
For the mushroom velouté, place the dried mushrooms in a bowl and pour over boiling water. Set aside for 15 minutes to rehydrate
5
Meanwhile, add a dash of oil to a frying pan over a medium-high heat. Add the chestnut mushrooms and cook, stirring occasionally, until they release their juices and turn golden brown (about 10 minutes)
6
Add the onion, garlic, tarragon and tomato purée and continue to cook until softened and just beginning to caramelise (about 5 minutes), then pour in the white wine and cook until almost all the liquid has evaporated
7
Pour in the rehydrated mushrooms (along with the soaking liquid), bring back to the boil then transfer the contents of the pan to a blender. Blitz for several minutes until completely smooth, then return the mixture to the pan. Reduce to a single cream consistency, then add the oat cream, miso paste and soy. Taste for seasoning and keep warm
8
Bring a pan of salted water to the boil, and add a dash of oil to a frying pan over a high heat
9
Add the garlic cloves to the frying pan and cook for a minute until fragrant. Add in the wild mushrooms and stir-fry for a few minutes until beginning to soften
10
Meanwhile, plunge the gnocchi into the boiling water and cook for a few minutes – they’re ready when they rise to the surface. Once cooked, lift them out of the water with a slotted spoon and place them straight into the velouté
11
To serve, divide the velouté-covered gnocchi between 4 bowls. Top with the fried wild mushrooms and sprinkle with salt and thyme leaves
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