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Which are gnocchi involving some amount of chestnut flour, served with sautéed mushrooms.
I used a little 300g waxy potatoes
Prepared a mix of 20g chestnut flour plus 55g cake four (farina 00 - the one with less gluten)
A medium egg yolk
An assortment of mushrooms (I could only get some oyster mushrooms and normal champignons)
A clove of garlic
Some rosemary
A little parsley.
Olive oil.
The potatoes were placed in cold water and simmered for about 2 hours.
In the meantime, read my email and had tea.
After an hour or so, I cleaned the mushrooms and slice them, peeled and chopped the garlic. I sautéed the whole bunch in a large pan - I made plenty so I could have some ready cooked mushrooms to eat as vegetables. Once they were nicely golden, I took them out of the heat and split the amount in two, leaving the share for the gnocchis in the pan.
Put a large pot of salted water to boil.
Peel the potatoes and rice them over a tea towel.
Place the egg yolk in a bowl and drop the riced potatoes over. Mix with a fork or your bare hands. Add some flour until the dough just do not stick to your fingers anymore. I had prepared 75g of flour but that was too much. I might have used 40g. The amount you need will depend on your potatoes and the size of the egg. Or amount of humidity in the air. No kidding.
(Thank goodness for the gnocchi lesson at Tricolore two weeks ago!)
Do not over mix or otherwise work the dough, just bring it together in a loaf form and slice in portions. The roll each portion onto the floured worktop (I used some of the left over flour for this) to the size of a finger and slice the roll into individual gnocchis.
Put them on a floured board as you go along and prepare the other portions.
If you timed it well, by the time your gnocchis are ready, your water should be boiling.
Drop them all at the same time in the boiling water and placed the pan with the mushrooms back on the burner.
When the gnocchis rise to the surface, they are ready so scope them out of the water and transfer them to the pan with the mushroom.Give them a delicate toss (use folding motion to avoid crushing them). Take out of the heat. Add some freshly ground black pepper, a dash of olive oil and some chopped parsley.
Eat warm.
I used a little 300g waxy potatoes
Prepared a mix of 20g chestnut flour plus 55g cake four (farina 00 - the one with less gluten)
A medium egg yolk
An assortment of mushrooms (I could only get some oyster mushrooms and normal champignons)
A clove of garlic
Some rosemary
A little parsley.
Olive oil.
The potatoes were placed in cold water and simmered for about 2 hours.
In the meantime, read my email and had tea.
After an hour or so, I cleaned the mushrooms and slice them, peeled and chopped the garlic. I sautéed the whole bunch in a large pan - I made plenty so I could have some ready cooked mushrooms to eat as vegetables. Once they were nicely golden, I took them out of the heat and split the amount in two, leaving the share for the gnocchis in the pan.
Put a large pot of salted water to boil.
Peel the potatoes and rice them over a tea towel.
Place the egg yolk in a bowl and drop the riced potatoes over. Mix with a fork or your bare hands. Add some flour until the dough just do not stick to your fingers anymore. I had prepared 75g of flour but that was too much. I might have used 40g. The amount you need will depend on your potatoes and the size of the egg. Or amount of humidity in the air. No kidding.
(Thank goodness for the gnocchi lesson at Tricolore two weeks ago!)
Do not over mix or otherwise work the dough, just bring it together in a loaf form and slice in portions. The roll each portion onto the floured worktop (I used some of the left over flour for this) to the size of a finger and slice the roll into individual gnocchis.
Put them on a floured board as you go along and prepare the other portions.
If you timed it well, by the time your gnocchis are ready, your water should be boiling.
Drop them all at the same time in the boiling water and placed the pan with the mushrooms back on the burner.
When the gnocchis rise to the surface, they are ready so scope them out of the water and transfer them to the pan with the mushroom.Give them a delicate toss (use folding motion to avoid crushing them). Take out of the heat. Add some freshly ground black pepper, a dash of olive oil and some chopped parsley.
Eat warm.
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