RECIPES
Parisian gnocchi with mushrooms
By Miele
45 minutes, plus refrigeration time
Preparation time
20 minutes
Cooking time
6
INGREDIENTS
Parisian gnocchi
100 g butter
450 ml milk
300 g (2 cups) plain flour
225 g parmesan, finely grated
¼ tsp ground nutmeg
2 tsp salt flakes
6 eggs
Mushrooms
2 tbsp olive oil
2 garlic cloves, thinly sliced
1 tbsp thyme leaves
500 g assorted mushrooms, brushed, sliced if large
200 ml white wine
2 tbsp cream
2 tbsp butter
Sea salt and black pepper, to taste
To serve
Finely grated parmesan
Finely chopped parsley and thyme leaves
METHOD
Parisian gnocchi
- In a medium sized saucepan, heat the butter and milk on medium-high heat, induction setting 7, until it reaches a simmer.
- Add the flour and stir vigorously with a wooden spoon. The mixture should start to form a ball and pull away from the sides of the pot.
- Reduce the heat to induction setting 5 and continue to cook for a few more minutes to cook the starch in the flour.
- Transfer the mixture into the bowl of a freestanding mixer with paddle attachment and beat on medium speed. Add the parmesan, nutmeg and salt to combine.
- Gradually add in the eggs, ensuring each egg is incorporated before adding the next egg and continue mixing until smooth.
- Transfer the mixture into a piping bag fitted with a number 12 round nozzle.
- Use a pot with two handles, tie a piece of string between the two handles so it’s tight. This will form the string to cut the gnocchi as you pipe.
- Fill the pot with salted water and bring to the boil on Boost. Have a paper lined baking tray nearby for the cooked gnocchi.
- Working in batches, pipe gnocchi into the water a few at a time, using the string to cut pieces about 3 cm long. Cook until they begin to float, then drain and reserve on the tray. Gnocchi can be chilled in the fridge until needed.
Mushrooms
- Heat the oil in a large frying pan on medium-high heat, induction setting 7. Sauté the garlic with the thyme, being careful not to burn the garlic.
- Add the sliced mushrooms and cook for another 3-4 minutes, or until they begin to soften.
- Add the wine to the mushrooms and let it reduce for at least 1 minute, or until it reduces by half. Add the cream and butter and stir through, then season with salt and pepper.
To serve
- Heat a frying pan on medium-high heat, induction setting 7, with a little butter or oil. Add a layer of gnocchi to the pan and cook for 30 seconds to a minute, completely untouched. You’re after a nice golden brown colour.
- Transfer the mushrooms into the frying pan with the gnocchi, stir to combine. Divide amongst 6 bowls.
- Sprinkle with grated parmesan and freshly chopped herbs.
Hints and tips
- Gnocchi can be made, boiled, and kept in the fridge for up to 2 days before frying in the pan.
- Choose wild mushrooms such as Slippery jacks and Pine mushrooms or Portobello if available.
APPLIANCE / FUNCTION
Miele
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