Truffled Gnocchi with Mushroom Ragu

• Produce

  • 2 Garlic cloves
  • 1/2 Lemon, Juice of
  • 500 g Mushrooms, mixed
  • 500 g Potatoes
  • 5 sprigs Thyme, fresh

• Refrigerated

  • 1 Egg yolk

• Canned Goods

  • 300 ml Stock

• Baking & Spices

  • 1/2 cup Flour
  • 1 Nomu salt & pepper
  • 1 Nomu smoked salt and pepper
  • 1 tsp Nomu spanish rub

• Oils & Vinegars

  • 1 tsp Truffle oil

• Dairy

  • 1 tbsp Butter
  • 2 tbsp Cream
  • 1 Parmesan, fresh

• Beer, Wine & Liquor

  • 100 ml Red wine

Found on simply-delicious-food.com

Description

Ingredients

• 500g potatoes
• 1 egg yolk
• ½-3/4 cup flour
• 1 teaspoon truffle oil
• NoMU smoked salt and pepper to taste
• 1 tablespoon butter
• 500g mixed mushrooms of your choice, roughly chopped
• 2 garlic cloves, thinly sliced
• 1 teaspoon NoMU Spanish rub
• 100ml red wine
• 300ml stock (I used NoMU beef fond, but Vegetable is also fine)
• 5 sprigs fresh thyme
• juice of ½ lemon
• 2 tablespoons cream
• NoMU salt & pepper to taste
• fresh Parmesan, to serve

Directions

• To make the Gnocchi, pre-heat the oven to 180°c and place the potatoes on a baking sheet.
• Place in the oven and bake until the potatoes are soft and fluffy on the inside.
• Remove from the oven and allow to cool for 10 minutes.
• Halve the potatoes and scoop out the flesh and place into a bowl.
• Mash the potatoes and add the egg yolk, truffle oil, seasoning and just enough flour to form a soft, but firm, dough.
• Break tennis ball-sized pieces off the dough and roll into long sausages. Slice your gnocchi into desired lengths and press on them with a fork to create little indents to suck up the sauce.
• Place on a floured tray and set aside until youre ready to cook the gnocchi.
• To make the ragu, melt the butter in a frying pan and fry the mushrooms until golden brown.
• Add the garlic and rub and fry for another 30 seconds then add the wine, stock and thyme.
• Allow the sauce to bubble and reduce for 10 minutes then add the lemon juice, cream and season to taste.
• To cook the gnocchi, bring a large pot of salted water to the boil and drop the gnocchi in gently.
• Once they float to the top theyre cooked. Scoop them out with a slotted spoon and toss them with the mushroom ragu.
• Serve immediately with a generous amount of grated Parmesan.