Gnocchi à la forestière

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Western cuisine

Quick and easy

“Gnocchi are a various thick, soft dough dumplings that may be made from semolina, ordinary wheat flour, egg, cheese, potato, breadcrumbs, or similar ingredients.

When living in Glyfada/Greece, there was this one Italian restaurant that the family and I would religiously frequent. My brother and I would literally just go for their mushroom gnocchi! The cherry on top of the cake now is making your very own fresh gnocchi which I find a bonus, the texture of the gnocchi is so much more fluffier than buying the pre-made one’s from the supermarket.

You will need:

4-6 potatoes
2 1/2 cups of plain flour
1/2 a teaspoon of salt
1 egg

Mushroom sauce:
1 tablespoon of rice bran oil/olive oil
1 chicken stock
1 crushed garlic clove
Bunch of chives
Sprig of thyme
3-4 tablespoon double cream
Grated parmesan
2 tablespoon of butter
Bunch of mixed mushrooms

Pre-heat your oven, lightly make a cross incision on the potatoes and lay them on a bed of rock salt, oven bake them till tender and with a knife peel off the skin. With a drum sieve, mash through the potato and leave to rest for a minute before sieving the seasoned flour over. Make a well in the middle, crack and wisk the egg and fold the ingredients together with your hands till it becomes a dough but be careful not to over-knead. Dust a little flour at this point to prevent the dough from sticking, too much flour will give you hard gnocchi. Roll the dough into long ropes, evenly distribute the rope by pressing the dough with the tip of your fingers. With a pastry cutter, cut the dough into pillow shapes that weigh 8g. Dust flour on the fork and gently press by using your thumb on the dough to create ridges. Dust off the excess flour before blanching the gnocchi into salted boiling water, the gnocchi’s cook quickly, once they float, it means they’re ready; scoop them out of the water into a collinder.
Slice the mushroom and heat your pan on a medium to high heat, add a little rice bran oil, sweat the garlic and slices of mushroom. Pick on the sprigs of thyme, chopped chives, butter, chicken stock, cream. Mix well and check for it’s seasoning before gently adding in the gnocchi, when ready to serve add more picked thyme and grate over parmesan.

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The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

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