Gnocchi with horn of plenty and chicken of the woods

Gnocchi with horn of plenty and chicken of the woods

Gnocchi con trombette e pollo del bosco

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g cooked and mashed floury potatoes
200g plain flour, plus extra to dust
1 egg, beaten
salt
pepper

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 onion, finely chopped
150ml dry white wine
3 tablespoons parsley, finely chopped
60g parmesan, grated

Method

  1. Make the gnocchi by mixing together the potatoes, flour and egg, adding more flour if the dough is too wet. Season lightly.
  2. Keeping your hands well floured, roll the dough with your hands into a soft sausage, about 2cm in diameter. Cut into chunks about 2.5cm long. Press each chunk against the tines of the fork to mark and shape the gnocchi. Leave to rest on a clean cloth.
  3. 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.
  4. 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 pepper.
  5. Plunge the gnocchi all together into abundant, slightly salted boiling water. 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:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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