Mushroom & Chestnut Gnocchi
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 2
- 500g/1.1lbs potatoes (desiree)
- 125g/4ozs. Italian 00 flour plus extra for the board
- 40g/1.4ozs chestnut flour (you can use all regular flour which makes it slightly easier to roll the gnocchi)
- 2 tablespoons oil for frying
- 1 onion, sliced
- 2 cloves garlic, peeled and sliced thinly
- 250g/0.5lb mushrooms (I used saffron pine caps), stalks removed and sliced
- 150g/5ozs. bacon or prosciutto (optional)
- 100g/3.5ozs. chestnuts, roasted and peeled
- 100g/3.5ozs. butter
- Salt and pepper to season
Step 1 - First make the gnocchi. Boil the potatoes in their skins until fork tender. While hot, pass through a potato rice and spread out on a clean surface to cool completely. Once completely cold, put a pot of water onto the boil. Add the flours to the potato and mix (you may not need all of the flour so add this in parts kneading it). Roll out into logs and cut into pieces. You can shape it on a gnocchi paddle or make marks with a fork.
Step 2 - Take a small handful of gnocchi place in the water and when they float to the surface they are done. Drain in a colander.
Step 3 - Heat a frypan on medium heat and fry the onion and garlic until fragrant. Add the mushrooms and cook until crispy edged. Add the bacon, chestnuts and the butter and cook until the butter becomes fragrant and nutty and browned. Add the gnocchi and fry on all sides so that they get a nice crispy edge on them too. Season with salt and pepper and serve.