A classic Italian dish, sure to please the whole family!
We wanted to share with you a Metropolis menu favourite created by our Head Chef, Lana Cargill – Potato and Parmesan Gnocchi with Mushrooms.
This recipe is a must try and far easier to make than you might think!
Share your creation with us on social media by tagging #ImagineInspireCreate
Ingredients – Gnocchi
1.1kg Potatoes (Floury, dry variety – such as Desiree, Yukon Gold, Crème royal or Sebago)
260g Plain flour
260g Parmesan, grated
6 Egg yolks
1 tsp Salt
¼ tsp Nutmeg, grated
Step 1 | Bake potatoes medium – hot oven (170 – 180C) for about 45- 60 minutes until soft.
Step 2 | Whilst they are still hot, cut in half and use a spoon to scoop out the cooked potato. Push potato through a drum sieve or mouli. Discard skin
Step 3 | Put in a bowl and mix in the other ingredients by hand. Keep a little flour in reserve as you may need a little more or less flour depending on the natural variation of the potatoes.
Step 4 | Lightly flour the bench and turn the dough out. Knead dough just enough for it all to come together and form a smooth dough.
Step 5 |Take handful of mixture and roll into a long sausage shape. Cut into 3cm pieces with a knife.
Step 6| Drop gnocchi in small batches and simmer for 3-4 minutes, once they rise to the surface, they are ready.
Step 8 | Scoop out of the water with a sieve or slotted spoon. Drain. Keep warm.
Ingredients – Mushroom Sauce
500g Mushrooms, sliced (Any type or a mixture – Button, Swiss Brown, Portabello, Shitake)
2 tbs Olive oil
1 Onion, diced
2 Garlic cloves, crushed
1 tsp Thyme, chopped
100ml White wine
2 tsp Cornflour
¼ cup Water
Step 1 | Heat half the butter and oil together in a large frying pan over medium heat.
Step 2 | Add sliced mushrooms. Cook over high heat for 5 minutes. Remove from pan and put aside.
Step 3 | Heat the remaining butter and oil, add diced onion, garlic and chopped thyme, cook for 5 over medium heat for 5 minutes, or until soft.
Step 4 | Return mushrooms to the pan and turn heat up. Add white wine and reduce until most of it evaporates. Add cream, simmer gently for 5 minutes.
Step 5 | Mix cornflour and water together in a cup, add to pan, stirring constantly until it thickens slightly, cook gently for 5 minutes.
Step 7 | Add salt and pepper to taste as required
Place gnocchi into a large serving bowl and stir through mushroom sauce. Serve with extra parmesan and chopped fresh basil (optional)
Makes 8 large serves.