Try this Parmesan Gnocchi with Mushrooms and Truffle Cream recipe, or contribute your own.
Suggest a better descriptionIngredients
250g rock salt
1.25kg sebago potatoes
11/3 cups (200g) plain flour, sifted, plus extra to dust
1/4 tsp white pepper
21/2 cups (200g) finely grated parmesan, plus extra to serve
1/2 tsp freshly grated nutmeg
2 egg yolks
100g unsalted butter
250g mixed mushrooms (such as chestnut, nameko and Swiss brown)
Micro rocket (optional), to serve
TRUFFLE CREAM
21/2 tbs truffle tapenade
600ml pure (thin) cream
Preheat the oven to 180°C. Line a baking tray with the rock salt and place the potatoes on top. Bake for 1 hour or until tender. Remove from oven and cool slightly. Halve potatoes, then using a spoon, scoop out the flesh and pass through a potato ricer while hot. Place potato flesh in a bowl. Add flour, white pepper, parmesan, nutmeg and egg yolks, and bring mixture together with your hands to form a soft dough.
Divide mixture into 4 even-sized portions and roll each into a long thin log about 65cm long and 2cm wide. Cut into 2.5cm pieces. In batches, cook gnocchi in boiling salted water for 1 minute or until they float to the surface, then cook, allowing them to float, for a further 1 minute. Remove with a slotted spoon and immediately plunge into iced water for 20 seconds to stop the cooking process. Transfer to a tray lined with a clean tea towel. Chill for 30 minutes or up to 4 hours to dry.
For the truffle cream, combine the truffle tapenade and cream in a pan over medium heat. Cook for 8-10 minutes until thickened and reduced by approximately 100ml. Season to taste and keep warm.
Preheat the oven to 200°C. Melt 50g butter in a large heavy-based frypan. Cook the gnocchi, in 3 batches, turning once, for 4 minutes or until golden. Transfer to a baking paper-lined baking tray. Bake for 5 minutes or until puffed and golden. Meanwhile, melt the remaining 50g butter in a clean frypan over medium-high heat. Add mushrooms
and cook, tossing, for 4 minutes or until golden. Season. Spoon truffle cream into the centre of serving bowls, arrange the gnocchi and mushrooms on top, scatter over extra parmesan and micro rocket, if using, to serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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