Potato Gnocchi with Sautéed Wild Mushrooms Cream and Parsley

METHOD

1. Cook the Albert Bartlett Rooster Potatoes whole in a pan of boiling water until tender.

2. Once cooked, peel and pass through a potato ricer. The potato mash must still be piping hot when you transfer it to a lightly floured surface.

3. Add the bashed-up egg to it, salt, pepper and gradually knead in the flour as you would for a bread dough. Add the semolina too and knead until the dough does not stick anymore to the surface.

4. Roll out the entire potato mix into long sausages of approximately 2cm wide. Cut the sausages into small pieces, about 2cm long with a knife. Roll each piece over a back of a fork to get a nice shape.

5. Once all the gnocchi’s have been rolled, cook them immediately in a pan of boiling salted water for 3-4 minutes or until they float on top of the pan. Drain carefully, as they are fragile, and refresh them in ice water.

6. For the Wild Mushroom Sauce, make sure the mushrooms have been cleaned from all the sand and soil, cut them in chunky bit, heat up a frying pan and add the olive oil to it, add the mushroom to it and pan fry them until all the water has evaporated. Once that has happened, add the butter, shallots and garlic. Sweat them off for another 2 minutes and then deglaze it with white wine, reduce it to a syrupy consistency and add the chicken stock to it, reduce to half and then add the cream. Leave it to simmer for another 10 minutes and season it.

7. Once you have done the sauce set it aside. Heat up a frying pan and add the butter, pan fry the gnocchi until golden brown, season them and once golden brown add them to the mushroom sauce.

8. Finish it off with the chopped parsley and put into a bowl, sprinkle the grated parmesan over it and serve immediately.

9. Enjoy!

Recipe created by Michelin Star Chef, Michel Roux Jr.

What you will need