Fried potato gnocchi

• Serves 4

• Preparation time:

• Cooking time:

Ingredients

1kg of blue royal or a similar floury potato
1/2 to 1 whole egg, lightly beaten
250g of plain flour
2 handfuls of finely grated parmesan
Salt and pepper
100 - 150g of oyster mushrooms, cleaned
and torn roughly
2 cloves of fresh organic garlic, finely sliced
6 shallots( small French onion) finely sliced
Good handful of chopped tarragon and
flat leaf parsley
2/3 Tblspoon of crème fraiche or thickened
cream if you prefer
Handful of cooking salt
Cooking olive oil
50 g of butter
Juice of 1 lemon ( approx)
Splash of dry white wine
100g of soft blue creamy cheese

Method

Place potatoes in a pot of cold water, (skin on) gently bring to boil, until cooked. Drain potatoes really well, we don’t want any excess moisture, place in low oven for a few minutes to eliminate excess moisture.

Throw the skins away and Mouli the potatoes, work quickly as you want to keep them hot!!! Flour the work top/ bench add the beaten egg, parmesan, then gradually work in the flour, we use gloves as this is very messy. Do not over work the dough or this will make the Gnocchi tough, you could do a tester during this process to check the consistency.

Divide dough into 3 or 4 pieces and roll each piece in a sausage like cylinder, say 2 cm thick. Cut on the diagonal into 2/3 cm pieces, place on lightly tray lined with baking parchment and refrigerate. Bring a large saucepan of water to a soft boil, add handful of cooking salt, gently cook Gnocchi in small batches. They will sink, then float to the top when cooked. Remove with a slotted spoon, and cool rapidly in iced water, don’t leave in water for long!!

To finish the dish:
In a non stick pan, add oil, knob of butter, torn oyster mushrooms, then add onion, garlic, cook quickly, drain mixture into colander. Wipe pan clean, add a little more oil, place well drained Gnocchi, into pan and fry really gently, ensuring Gnocchi is golden brown, add in a splash of dry white wine until, completely evaporated, add mushroom mixture, warm through, crumble in creamy blue cheese, remove pan from heat, gently add crème fraiche, finish off with lemon juice to taste, chopped herbs, and freshly grinded black pepper.

Serve in warm bowls, with a little olive oil.

Notes

Note: You can use other mushrooms.