Crispy Mushroom Gnocchi

Soft (but crispy) pillowy goodness that melts in your mouth and pops with fresh herbs, with a smooth burnt butter sauce to round things up. Mushrooms provide a perfect balance and that good hit of umami that fills you up.

Ingredients

1kg	Large Royal Blue Potatoes
250g	Plain Flour
50g	Semolina Flour (and a bit more for dusting)
40g	Grated Parmesan
1	Egg Yolk
320g	Mixed Mushrooms
125g	Unsalted Butter
10g	Fresh Thyme
20cm	Fresh Rosemary Sprig
	Juice from 1/2 Lemon
	Fresh Bunch Chives, Diced
Pinch	Freshly Ground White Pepper

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Method

15 mins 1 hour 4 ppl

• Step 1 Bring a large saucepan of water to the boil. Quarter potatoes, put in to a steaming basket and place on top of the pot. Cover and allow to steam until potatoes are cooked through (about 20 mins).
• Step 2 Remove potatoes from heat and while they are still hot, place two pieces of potato in to a ricer and press directly on to a clean bench dusted with semolina. Discard the left over skin in the ricer and repeat with the remaining potatoes.
• Step 3 Sprinkle over two thirds of the flour and semolina mix over the riced potatoes, followed by the parmesan and egg yolk. Season well with salt and a good pinch of white pepper.
• Step 4 Use your hands to gently bring everything together adding the remaining flour and semolina as you go. Once all the flour has been added, briefly knead to create a soft dough.
• Step 5 Divide in to 6 pieces. Work with one piece at a time, leaving the remainder covered with a tea towel. Roll out each piece in to a log about 1.5cm in diameter, lightly dust the log with semolina and repeat.
• Step 6 Cut each log in to 3cm long pillows (try not to squash). Place the gnocchi in a single layer on a semolina dusted tray, roll to coat in the semolina and set aside until ready to cook.
• Step 7 Bring a very large pot of salted water to boil (use rock salt or cheap stuff). Gently stir the water in to a slow moving whirl pool. Using a slotted spoon, lower spoonfuls of gnocchi in to the water. Cook until gnochi begins to float, then use your slotted spoon to carefully scoop the cooked gnochhi in to a heat-proof bowl. Repeat with remaining gnocchi.
• Step 8 This is optional and frowned upon nonnas everywhere, but heat up a large pan to medium-high heat and add some butter. Add small batches of your gnocchi to the pan and make a crisp layer. Once crisped up set aside.
• Step 9 Moving on to the sauce! First lets get the herbs ready. Start by roughly chopping your fresh thyme and rosemary. Fineley slice the chives.
• Step 10 Cut up your larger mushrooms in to 1cm thick slices. Heat a large frying pan to medium-high heat. Add half the mushrooms to the pan and dry-fry until lightly coloured and wilted. Transfer to a bowl and repeat with the remaining mushrooms. Season the cooked mushrooms with a sprinkle of salt/cracked pepper.
• Step 11 Return the pan to medium heat. Add butter and cook until the milk solides just begin to brown, then add the thyme and rosemary with a good pinch of salt/pepper. Cook until the butter is very a dark brown (burnt) and the herbs are a deep green and crisp (but not burnt).
• Step 12 Moving quickly, deglaze the pan with the lemon juice and immediately cover with a lid as shit gon' get real as this will start splashing everywhere. As soon as the pan settles, quickly add the cooked gnocchi and mushrooms. Gently toss to evenly coat.
• Step 13 Serve the gnocchi with a sprinkle of chives and extra parmesan.