Chestnut Gnocchi with Mushrooms Recipe

Main
easy
4
1 hour 15 minutes

PT1H15M

This vegan gnocchi dish is jam-packed with the rich, deep and earthy flavours of autumn. The gnocchi are made with chestnut flour before being coated in a silky, creamy mushroom velouté and seasonal wild mushrooms.

Discover more:

Share recipe

Related recipes

Kopytka (Polish gnocchi) with bacon and mushrooms

Ren Behan

Red cabbage malfatti with brown butter and orange

The Kitchen with Great British Chefs

Wye Valley asparagus with hogweed, maritime pine, hedgerow clippings and mead

Chris Harrod

Aerated raspberry mousse with herb sorbet and cocoa

Chris Harrod

Gnocchi alla bava

The Kitchen with Great Italian Chefs

hide story show story

Ingredients

save recipe

recipe saved

print recipe

shopping List

Chestnut gnocchi
300g of Maris Piper potatoes
60g of chestnut flour
40g of 00 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

recipe saved

print recipe

shopping List

Method

save recipe

recipe saved

print method

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

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

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

For the mushroom velouté, place the dried mushrooms in a bowl and pour over boiling water. Set aside for 15 minutes to rehydrate

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)

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

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

Bring a pan of salted water to the boil, and add a dash of oil to a frying pan over a high heat

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

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

To serve, divide the velouté-covered gnocchi between 4 bowls. Top with the fried wild mushrooms and sprinkle with salt and thyme leaves

Discover more: