4 organic potatoes, washed, peeled and quartered
Season with salt & ground white pepper
1 egg, lightly whisked
2 Cups plain flour
1/4 Cup parmesan cheese, finely grated
Plain flour, to dust
1 small organic onion
2-3 garlic cloves, finely chopped
50g mixed exotic mushrooms
100ml fresh cream
Chilli flakes, to your taste
Add enough water to a saucepan to reach a depth of 3cm.
Bring to the boil over high heat. Place potato in a metal steaming basket.
Place steamer in saucepan (make sure base of steamer doesn’t touch the water).
Steam, covered, for 15 minutes or until tender. (It’s best to steam rather than boil the potato. Boiling can saturate potato with water, which will increase the amount of flour required and result in a heavier gnocchi.)
Transfer to a bowl and use a potato masher to mash until smooth.
Season with salt and pepper.
Add the egg and stir with a wooden spoon until combined.
Add half the flour and parmesan and stir until combined.
Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.)
Turn onto a lightly floured surface and knead until smooth.
Line a baking tray with non-stick baking paper.
Divide dough into 4 equal portions.
Roll 1 portion into a 2cm-diameter log about 30cm long.
Use a lightly floured knife to cut into 2cm pieces.
Repeat with remaining dough portions.
Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork.
Place on tray and bring a saucepan of salted water to the boil over medium heat.
Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don’t overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface.
Use a slotted spoon to drain and transfer to a bowl.
Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.
For the sauce: lightly fry the onions until golden brown, add the garlic and mushrooms before seasoning with salt and pepper and a pinch of chilli flakes. Add the cream and toss over the cooked gnocchi.
Recipe Bty Megan Daniels