MUSHROOM, SAGE & HAZELNUT GNOCCHI
Gnocchi has always been one of my favourite things to eat and make. I much prefer making it to pasta, mostly because I don’t have to bother with the rolling out. It’s just a bit more rustic and a bit more me. This is a perfect way to eat it – wild mushrooms, lots of crispy sage, golden hazelnuts and soft pillowy gnocchi, all in a butter sauce. It’s just perfect.
- 1 kg starchy potatoes (I use maris piper)
- 125 g 00 flour plus more if needed
- olive oil
- 350 g mixed mushrooms
- 30 sage leaves
- 30 g hazelnuts roughly chopped
- 100 g salted vegan butter
- salt & freshly ground black pepper
Preheat the oven to 200°c (fan assisted)/420°f/gas 7.
Stab the potatoes all over with a fork. Place on a baking tray and bake for 1 hour-1 hour 15 minutes, turning halfway through, until you can easily pierce them through with a knife.
As soon as the potatoes come out of the oven, carefully cut them in half. Place each half, cut side facing down, into a potato ricer, and rice onto a clean work surface. Sprinkle the riced potato with half of the flour and a good pinch of salt, then use a large knife to cut the flour into the potatoes.
Next, gently knead the dough, adding more flour as needed, until the dough is smooth and no longer sticky. Pat the dough into a circle and chop it into 4 sections. Roll each section into a long sausage shape, using more flour to dust the surface if needed, then chop into 1-inch pieces.
Bring a large pan of salted water to a boil. Add the gnocchi a few handfuls at a time and cook until the gnocchi floats to the top of the pan (about 1-2 minutes). Scoop the floating gnocchi out of the water with a slotted spoon and allow to cool completely.
Heat a large frying pan over a medium heat and add a good glug of oil. Once hot, add the mushrooms and a generous pinch of salt and fry, stirring occasionally, for 6-8 minutes, or until darkly golden. Add the sage leaves, hazelnuts and gnocchi and spread out into one layer along the bottom of the pan. Try not to touch the gnocchi too much, just give the pan an occasional shake and toss to avoid anything catching. Cook for 4-5 minutes, or until the gnocchi is golden and the sage is slightly crispy.
Add the butter, let it melt, then stir it through the gnocchi. Serve between bowls with the butter sauce spooned overtop, and finish with a good crack of black pepper.