- 5 large desiree potatoes
- 2 eggs
- 250g plain flour (extra flour for dusting)
- 100g parmigiano reggiano, grated
- 2 cups pine mushrooms (saffron milk cap mushrooms), thinly sliced
- 100g butter, diced
- 1 tablespoons sage, finely chopped
- 1 tablespoons thyme, finely chopped
- 2 cloves garlic, finely sliced
- salt and cracked black pepper
Boil potatoes in simmering water until soft. Strain and place on a tray in a hot oven for 5 minutes or until dry. While the potatoes are drying bring a large pot of water to the boil.
Once the potatoes are dry, remove from oven, peel and mash thoroughly making sure there are no lumps. Add the eggs, parmesan and flour. Season and mix well. (Add more or less flour as needed if the mix is a little wet or dry, you can cook a couple of sample ones to test as you go.) Divide dough into 6 pieces, dust bench and roll into large sausages to your desired thickness, then cut into individual gnocchi. Cook in batches in the boiling water until they float to the surface. Refresh in cold water and set aside.
To make the sauce, melt butter in a saute pan over a medium heat. Once melted, add mushrooms and garlic to the pan. Season lightly with salt and cracked pepper and saute until the mushrooms start to soften. Add in the sage and thyme and continue cooking for a further 1-2 minutes.
Reheat the gnocchi in simmering water until they rise to the surface. Remove from the water and add straight to the sauce. Toss or mix the gnocchi through the sauce gently. Check the seasoning and serve with grated parmesan.
Enjoy with Vinoque Roundstone Vineyard Gamay Noir - Classic Gamay Noir characters of black cherry and briar, light stemmy flavours, plump, dry and frighteningly drinkable.