- 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.