Herb gnocchi with porcini and parmesan

Ingredients for gnocchi

5 large potatoes, washed
100ml Olive oil
500 ml flour
125ml flour (for dusting)
50g chopped Italian parsley
1 egg white
2 egg yolks
20 ml oil
Salt & pepper

Other Ingredients

400g porcini mushrooms (cleaned and sliced)
½ lemon
200g washed rocket
100g freshly grated parmesan
50g butter
20g chopped Italian parsley
50 g basil pesto
200g cocktail tomatoes
50g toasted pine nuts

Serves 4

Method for the gnocchi:

1. Rub potatoes with oil and seasoning. Bake at 180°C until soft (approx. 1 ½ hours)
2. Remove potatoes from the oven and allow to cool slightly
3. Mash the potatoes with olive oil and add eggs
4. Pass the potato mixture through a fine sieve
5. Add parsley and 500ml flour and work into a soft dough
6. Roll into finger thick logs and cut into little sausages
7. Blanch in boiling salted water – when the gnocchi starts to float to the surface, remove and plunge into ice water
8. When cool, strain the water off and place in a container and drizzle with olive oil

1. Cut the cocktail tomatoes in half and fry in a hot pan until soft
2. In a hot non-stick pan, add the gnocchi and fry quickly until golden brown
3. In a separate hot pan, fry the porcini mushrooms until brown and then squeeze the juice from ½ a lemon over
4. Mix the tomato, gnocchi and porcini in one pan and add the butter and chopped parsley
5. Place the gnocchi mix into 4 large bowls and sprinkle with parmesan and pine nuts
6. Place a bundle of fresh rocket in the middle and drizzle with pesto

Herb gnocchi with porcini and parmesan is pictured alongside.

To receive a new recipe every month by email, sign-up for the Caveau Newsletter.