Bertus Basson’s gnocchi and mushrooms

Food24
4 servings Preparation: 30 mins, Cooking: 30 mins By Food24
Tap for method
Tap for method

Ingredients (19)

For the gnocchi:
600 g potatoes — peeled
1 eggs
3 Tbs parmesan cheese — grated
pinch salt
nutmeg
150 g flour — cake
For the sauce:
½ onion — sliced
1 cloves garlic — cloves
2 sprig fresh thyme
100 ml wine — white
300 ml cream
100 g boerenkaas — grated
TO SERVE:
vegetable oil
butter
300 g mushrooms — quartered
sprig thyme
1 Tbs fresh parsley — chopped
salt and freshly ground black pepper
lemon — halved
Tap for ingredients
Tap for ingredients

Method:

To make the gnocchi, peel and quarter the potatoes and cook them in a pot of boiling, salted water.

 

When they are soft, drain them thoroughly and pass them through a sieve.

 

Add the egg, cheese, salt, nutmeg and flour to the potato and mix thoroughly before bringing together into a light dough.

 

Don’t overwork the dough as you will get sticky gnocchi.

 

Bring a deep pot of salted water to a rolling boil.

 

Roll the gnocchi on a floured surface into sausage-like cylinders.

 

Cut them into 2-cm pieces and gently put them into the boiling water.

When they float, they are ready.

 

Remove with a slotted spoon, refresh in an ice bath and store on an oiled tray in the fridge until you need them.

 

Make the sauce by bringing the onion, garlic, thyme and white wine to a simmer and reduce the wine by half.

 

Add the cream and raise the temperature, reducing slowly by a third.

 

Stir in the cheese to melt, then blend and pass through a sieve.

 

The sauce reheats well, just give a quick blend with a stick blender before serving.

 

When you are ready to serve, heat a large non-stick pan with the oil and butter and wait for it to start foaming.

 

The pan must be large enough to accommodate all the gnocchi, if not repeat with half quantities.

 

Add the gnocchi and mushrooms to the pan and sauté until golden brown.

 

Stir in the herbs, season to taste and finish with a squeeze of lemon.

 

Serve with the warm cheese sauce and finish with crisp bread crumbs and chives.

Recipe extract from Being Bertus Basson.

Being Bertus Basson

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.