Chestnut Gnocchi with Sautéed Mushrooms and Sage


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


  • 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


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.

Recipe supplied by Meat, Fish, Wine in Auckland.