Gnocchi with horn of plenty and chicken of the woods

Gnocchi with horn of plenty and chicken of the woods

By
From
Complete Mushroom Book
Serves
6
Photographer
Alastair Hendy

Many types of dumplings exist in the world, but none equals the very simple Italian version, typical of 20 regions, which is made with flour and potatoes. Their lightness, when freshly made, is the major characteristic, but when the gnocchi are combined with an appropriate sauce they become irresistible and very nourishing. They are very good simply with butter and Parmesan, exquisite with tomato and basil, excellent with pesto, a bolognese sauce or even with a Gorgonzola sauce but – and this is the first time I have done this – they are wonderful combined with mushrooms.

Gnocchi

Ingredients

Quantity Ingredient
800g floury potatoes, peeled and quartered
200g plain flour
1 egg, beaten
salt, to taste
pepper, to taste

Sauce

Quantity Ingredient
300g horn of plenty mushrooms, cleaned weight
200g chicken of the woods mushrooms, cleaned weight
20g dried ceps
4 tablespoons olive oil
55g butter
1 medium onion, finely chopped
150ml dry white wine
3 tablespoons parsley, finely chopped
60g parmesan, freshly grated, to finish

Method

  1. Cook the potatoes in slightly salted water. When soft, drain them thoroughly. Put them back into the empty pan and stir over a gentle heat for a few seconds to get rid of any lingering moisture. Mash them finely and mix gently with the flour on a work surface, together with the egg, to make a soft dough. Keeping your hands well floured, take part of the dough and roll it with your hands into a soft sausage, about 2 cm in diameter. Cut into chunks about 2.5 cm long. With the help of a fork and more flour, press each chunk against the tines of the fork with a downwards movement, to mark and shape the gnocchi. Leave to rest on a clean cloth.
  2. For the sauce, clean and cut the fresh mushrooms into thin strips. Soak the dried ceps for 20 minutes in warm water. Drain well, then chop them very finely, reserving their soaking water. Heat the oil and butter together in a pan and fry the onion in the mixture until soft, then add all the mushrooms. Cook very slowly for 15 minutes to reduce them. Add some of the cep soaking water and the wine and cook for a further 5–10 minutes. Add the parsley, some salt and lots of black pepper.
  3. Plunge the gnocchi all together into abundant, slightly salted boiling water. They will be cooked when they float to the surface. Scoop them out with a slotted spoon, and add to the sauce. Mix well, divide between warm plates, and sprinkle with Parmesan.
Tags:
mushrooms
funghi
foraging
wild food
foraged
Complete Mushroom Book
Antonio
Carluccio
Carlucio
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