By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
This vegangnocchi 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 mushroomvelouté and seasonal wild mushrooms.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
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
The Kitchen with Great British Chefs is where you’ll find all the recipes from our own team of expert chefs.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Get in touch
Chestnut gnocchi with mushroom veloute and wild mushrooms
Please
sign in
or
register
to send a comment to Great British Chefs
Thank you very much for your comment - our team will respond within few working days.
You may also like
Chestnut gnocchi with mushroom veloute and wild mushrooms
Get in touch
Chestnut gnocchi with mushroom veloute and wild mushrooms