Recipe: Potato and Parmesan Gnocchi with Mushrooms

Create Food | 07.09.20

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

Method

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

30g Butter

1 Onion, diced

2 Garlic cloves, crushed

1 tsp Thyme, chopped

100ml White wine

300ml Cream

2 tsp Cornflour

¼ cup Water

Method

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

To serve

Place gnocchi into a large serving bowl and stir through mushroom sauce. Serve with extra parmesan and chopped fresh basil (optional)
Buon appetite!

Makes 8 large serves.

We love sharing our recipes with you, feel free to email us at [email protected] for any recipe requests and don’t forget to tag #ImagineInspireCreate if sharing on Social Media!

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