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Potato Gnocchi with Exotic Mushrooms, Rosemary and Tarragon
Recipe by Gary Mehigan
Gnocchi with mixed mushrooms in a butter, lemon, tarragon and rosemary sauce.
- Steps
- Ingredients
Steps
- Preheat the oven to 180°C.
- Line a baking tray with about 1/2cm layer of rock salt. Prick the potatoes all over and place on salt. Bake for 1-1.5 hours or until very soft. Immediately cut in half and press through a potato ricer or drum sieve placed over a large bowl. Add egg and season with salt, mix until just combined. Sprinkle half the flour onto a clean bench. Place potato mixture on top, flatten the mixture and sprinkle with remaining flour. Press mixture down with your fingers and fold it over with a pastry scraper or spatula, repeat this process until all the flour has been incorporated. Bring the dough together to form a ball. Divide dough into three, roll each into a 2cm diameter sausage shape using small amounts of flour to dust. Cut into diagonal pieces about 2-3cm long and set on a floured tray.
- For mushrooms, heat one tablespoon oil in a frying pan over medium heat, add king brown mushrooms and cook for one minute each side. Add garlic, wood ear mushrooms, thyme, Nameko mushrooms and cook for 1-2 minutes. Set aside.
- While mushrooms are cooking, bring a large saucepan of salted water to the boil, reduce to a simmer, gently add gnocchi and cook until they rise to the surface. Remove from the pan with a slotted spoon to an oiled bowl.
- Heat one tablespoon oil in a non stick frying pan, add gnocchi and brown on both sides. Sprinkle over rosemary leaves and the butter in little blobs around the pan. Add back in cooked mushrooms, the lemon zest and tarragon. Spoon onto a serving plate and season to taste, dressing with extra butter from the pan.
