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!
Time: 1 hour
450g of sweet potato
1/3 cup ricotta
1/2 teaspoon black pepper
1 teaspoons of salt and
3/4 cup of flour
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
200g Baby Spinach
salt and pepper to taste
50g Enoki Mushrooms
2 Oyster Mushrooms
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.
When the sweet potato is done let cool, you should be able to easily scoop the sweet potato flesh out of the skin.
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.
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).
Divide the dough in half and roll each half into a long sausage (1.5 cm wide)
Using a sharp knife, divide the log into equal parts - you should get 10-12 1.5 cm pieces from each log.
Place water in a pot and bring to the boil, and place a pan on medium heat and heat 1 tablespoon of olive oil
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)
Place a pan on medium heat and add the olive oil and butter
Once the butter starts to melt add the crushed garlic and thyme leaves to begin flavouring the oil, make sure they dont burn
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
Once they begin to turn golden brown, deglaze the pan with white wine and let simmer for about 5 minutes
Add the cream to the pan and let it simmer on medium low heat until it begins to thicken
Add the lemon juice and season to perfection
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
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
Serve with additional parmesan and fresh basil leaves at the table
Happy Cooking X