PREP TIME: 1h00
Ingredients for the gnocchi (4 portions)
2 big potatoes (Idaho)
250 g of all-purpose flour
80 g of grated parmesan cheese
2 tsp of porcini mushroom powder
½ tsp of grounded nutmeg
1 bunch of chopped chive
1 Egg yolk
Salt and freshly ground pepper, to taste
All-purpose flour for dusting
Ingredients for the mushroom sauce
100 g of café mushrooms
100 g of chanterelle mushrooms
100 g of oyster mushrooms
175 ml of white wine
100 ml of veal demi-glace
100 ml of cooking cream 35%
30 g of minced shallot
3 cloves of chopped garlic
6 sprigs of chopped thyme
¼ bunch of chopped parsley
2 tsp of grated parmesan cheese
1 tsp of extra virgin olive oil
20 g of butter
Salt and pepper
Ingredients for the garnish
25 g of micro basil
Parmesan cheese shavings, to taste
White truffle oil, to taste
Put the potatoes in a deep saucepan, cover with cold water and bring to a boil. Reduce the heat and simmer until you can easily pierce trough the flesh of the potatoes with a small knife.
While still warm, peel the potatoes and run through a fine mesh for a fine purée.
Let the purée cool down and dry for a few minutes, then add all the ingredients for the gnocchi and gently work until you get a homogeneous mix. Cover with a clean towel and let rest for 30 minutes.
In the meantime, prepare the mushroom sauce.
In a big frying pan, sauté the mushrooms.
Add the shallots, the garlic and the thyme.
Add the wine and reduce by half.
Pour the demi-glace and the cream and reduce à la nappe*
Add the parsley, the parmesan and reserve.
Form the gnocchi and cook in a boiling salted water. The gnocchi will be ready when they float at the surface.
Gently incorporate to the sauce. Garnish with the basil, parmesan shavings and truffle oil and serve.
(*): Take a spoon, immerse it in the sauce and turn it over with the back of the spoon facing you. Run your index finger down the spoon. If you end up with a clean line down the middle, your sauce is ready.
For more details on this Wolf gas range used in this video, click here