• Philip Munda

Wild Mushroom Gnocchi

Updated: Nov 16



We got the recipe for these Sweet Potato gnocchi from Chrissy Teigen's Cravings, they're really easy and satisfying to make and provide a good base for you to be creative with an accompanying sauce. Phil says he was "taking inspiration from a Forrest floor" for this dish which makes me think we may need to check some of the mushrooms he may have sampled before creating this meal. Its a dish thats packed with umami flavours and really heroes the humble mushroom in all its shapes and sizes. Enjoy!


Serves: 2

Time: 1 hour


Ingredients:

For Gnocchi

  • 450g of sweet potato

  • 1/3 cup ricotta

  • 1/2 teaspoon black pepper

  • 1 teaspoons of salt and

  • 3/4 cup of flour

Sauce

  • 2 tablespoons of olive oil

  • 1 tablepsoon of salted butter

  • 3 cloves of garlic

  • 5 sprigs of thyme

  • 300g assortment of wild mushrooms (shittake, shimeji, oyster and king oyster)

  • 1 cup of dry white wine

  • 1 cup of cream

  • 1 teaspoon lemon juice

  • 100g parmesan

  • 200g Baby Spinach

  • salt and pepper to taste

Garnishes

  • 50g Enoki Mushrooms

  • 2 Oyster Mushrooms

  • Parmesan

  • Basil leaves

Method:

Gnocchi

  1. Firstly, wrap your sweet potato(es) in a tea towel and place in microwave safe bowl. Microwave on high for 12-13 minutes. While your sweet potato is cooking move on to the sauce.

  2. When the sweet potato is done let cool, you should be able to easily scoop the sweet potato flesh out of the skin.

  3. Place the sweet potato flesh in a bowl and mash until smooth, add the ricotta, salt, pepper and flour and mix to form a dough.

  4. Once it starts coming together to form a rough dough, empty it out onto a floured surface and knead gently until the dough is smooth and no longer sticky (if the dough is sticky you need to add more flour, do so 1 teaspoon at a time).

  5. Divide the dough in half and roll each half into a long sausage (1.5 cm wide)

  6. Using a sharp knife, divide the log into equal parts - you should get 10-12 1.5 cm pieces from each log.

  7. Place water in a pot and bring to the boil, and place a pan on medium heat and heat 1 tablespoon of olive oil

  8. Cook in the gnocchi in the boiling water, when the gnocchi floats remove and place in the pan and brown (repeat until all the gnocchi is cooked)

Sauce

  1. Place a pan on medium heat and add the olive oil and butter

  2. Once the butter starts to melt add the crushed garlic and thyme leaves to begin flavouring the oil, make sure they dont burn

  3. Roughly chop the shemeji, oyster, king oyster and shitake mushrooms and add to the pan, add additional oil/butter as necessary if the pan gets too dry

  4. Once they begin to turn golden brown, deglaze the pan with white wine and let simmer for about 5 minutes

  5. Add the cream to the pan and let it simmer on medium low heat until it begins to thicken

  6. Add the lemon juice and season to perfection

  7. Once your gnocchi is ready add the parmesan and baby spinach so that it just begins to wilt before adding the gnochhi to the sauce and mixing everything together

  8. Deep fry the enoki mushrooms for a delicous crispy element, season and fry the oyster mushrooms top side down to add a dramatic plating element to your dish

  9. Serve with additional parmesan and fresh basil leaves at the table


Happy Cooking X

#Gnocchi #PhilAshinthepan #Shrooms #vegetarian

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