Morel and parmesan gnocchi

Morel and parmesan gnocchi

By
From
French Lessons
Serves
8
Prep
30 mins
Cooking time
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
2 tablespoons salt
450g all-purpose potato
90g flour, sieved, plus extra for dusting and rolling
50g parmesan cheese, grated
1 egg yolk
2 tablespoons reconstituted morels, chopped
salt
pepper

Method

  1. Preheat your oven to 220°C. Make a small mound of salt in the base of a small baking tray. Carefully place the unpeeled potato on top and bake for 25 minutes. Turn it over and bake for a further 25 minutes. Test with a skewer – it should be cooked through and soft in the centre.
  2. Cut the potato in half and scoop out the flesh (hold with a tea/dish towel so you don’t burn yourself). Leave to air-dry for 3–4 minutes then push the potato through a potato ricer or drum sieve while still hot. Use a pastry scraper or a large spoon to push it through as swiftly as possible. Take care not to overwork the starch in the potato; the resulting purée should be dry.
  3. Add the remaining ingredients and combine gently. Taste and season to your liking. Be very careful not to overwork the potato or it will become gluey and the gnocchi will be dense and heavy.
  4. Divide the mixture into thirds and work with one portion at a time. Dust your hands and work surface with a little flour. Roll the gnocchi mix into a long rope and use a sharp knife to cut into 3 cm pieces and place them on a sheet of baking paper. Repeat with the remaining mix.
  5. Bring a large saucepan of salted water to the boil. Have a large bowl of iced water ready and add a splash of vegetable oil. Adjust the temperature of the water to a steady simmer and drop in the gnocchi from one sheet of paper, all in one go. As the gnocchi rise to the surface – which will take around 3 minutes – remove them with a slotted spoon and place them in the iced water.
  6. When the gnocchi are cold, drain them well and arrange on a lightly greased tray. Cover with plastic wrap and refrigerate until required. They will keep in the refrigerator for 3 days.
  7. To serve, warm the gnocchi through gently in a saucepan of soup or consommé, or pan-fry in a little oil over a medium heat.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
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