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Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |

Brunch, Vegetarian, Vegetables and Fruits, Risotto, Pasta and Rice

Top notch fried potato gnocchis  with a wild mushrooms and marsala sauce, with a delicious pistou.

Note

While cooking the gnocchis, it is absolutely crucial that the water temperature remains high, hot and nearly boiling all the time. Cook a small portion of gnocchis at a time to get the proper texture and cooking at the end.

Ingredients

Recipe for 12 tapas

Gnocchis

600 Gr
Bintje potatoes
450 Gr
Flour
2 Unit(s)
Egg yolk
2 Pinch(es)
Nutmeg

Marsala

150 Gr
Chopped shallot
1 Clove(s)
Chopped garlic
100 Gr
Shiitake mushroom
100 Gr
Portobello mushroom
100 Gr
Oyster mushroom
125 Ml
Marsala
1 Sprig(s)
Thyme
250 Ml
35% cooking cream
20 Gr
Dijon mustard

Pistou

100 Gr
Arugula leaves
50 Gr
Pine nuts
2 Clove(s)
Crushed garlic
2 Tbsp
Grated parmesan
100 Ml
Olive oil
4 Unit(s)
Ice cubes
Potato gnocchi, marsala sauce wild mushrooms, arugula pistou |

Preparation time: 45 min

Preheat your Oven at 400 °F

  • Gnocchis

    1. Cook the potatoes under water while making sure to start them cold. 2-3 pinches of salt, half a lemon, one bay leaf and cook them for 30-40mins.

    2. While still hot, peel the potatoes and pass them inside the presse-purée. Lay everything on a floured cooking counter. Wait for the potatoes to cool down a bit, make a small hole in the very middle. Add half the flour in and the eggs. Incorporate gently. Season with salt and nutmeg. Add in the rest of the flour and work out the dough until very smooth and homogeneous.

    Slice a piece out of it and make some tubes out of it, give or take 2cm wide and then cut them into 1cm pieces. Roll the very back of a fork on each of them. Flour them all and put them on a cooking tray.
     

    3. Cook them in salted water, gently boiling. They are cooked when floating.

  • Marsala

    Wash and chop the mushrooms.

    In a pan with a knob of butter, cook the shallots, the thyme & the garlic. Add in the mushrooms, let them cook for a little while and then deglaze it all with the Marsala. Lower the heat to medium-low and let it reduce down to 1/3. Add the cream and cook it slowly again. Finishing touch is the mustard. Reserve.

  • Pistou

    Throw all the ingredients in the blender and mix everything well until a smooth and homogeneous texture is reached. Season & reserve.

  • Montage

    In a hot pan with butter, on medium-high heat, colour the gnocchis well, all around and then deglaze them with the Marsala. Plate them all in a deep plate, add the pistou all over and the pancetta chips. Serve & enjoy.

Official partners

While cooking the gnocchis, it is absolutely crucial that the water temperature remains high, hot and nearly boiling all the time. Cook a small portion of gnocchis at a time to get the proper texture and cooking at the end.

Cooking schedule

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