Ingredients
- 1.2kg yukon gold potatoes, unpeeled, left whole
- 2 cups (300g) 00 flour, plus ⅔ cup (100g) for dusting *see notes
- 2 tsp fine cooking salt
- 3 egg yolks
- 250g cherry tomatoes, halved
- 1 tbsp olive oil
- 12 sprigs thyme, picked
- 120g unsalted butter
- 2 garlic cloves, crushed
- 200g button mushrooms, thinly sliced
- 100g enoki mushrooms, trimmed
- 120g shiitake mushrooms, quartered
- 100g whole baby oyster mushrooms, trimmed
- 1 cup (100g) grated parmesan cheese
Serves: 4
Preparation Time: 50 Mins
Cooking Time: 20 Mins
Method
1. Set oven to 100°C on steam function. Place potatoes in perforated tray and cook for 40 minutes or until cooked through. Insert a small knife into potatoes to test; there should be little or no resistance.
2. Peel potatoes, then place in a large mixing bowl. Pass potatoes through a mouli or drum sieve to puree, ensuring there are no lumps.
3. Spread potato onto a clean work surface and leave to cool for 5 minutes, allowing residual moisture to evaporate. Sprinkle flour and salt over potatoes, add egg yolks, and use your hands to mix, forming a smooth, sticky dough.
4. With a knife or dough cutter, cut into 8 equal pieces. Dust bench generously with flour and roll dough portions into logs, about 1cm thick. Cut each log into 1cm pieces. Dust gnocchi with plenty of flour then use a fork to press and roll each piece to get a traditional gnocchi shape.
5. Preheat oven to 180°C hot air function. Line a roasting pan with baking paper and place tomatoes, cut side up, and season with salt, pepper, olive oil, and a pinch of thyme. Cook on the second shelf down for 20 minutes.
6. Set oven to 100°C on steam function. Place gnocchi on a perforated tray lined with baking paper and steam for 6 minutes.
7. Melt butter in a large frying pan over low heat. Cook remaining thyme and garlic for 5 minutes, or until fragrant. Remove garlic and add mushrooms to the pan, increase temperature to high, and saute for 1-2 minutes or until golden. Add cooked gnocchi to the pan with ¼ cup boiling water and a pinch of salt, sprinkle with ¼ cup grated parmesan, then saute ingredients to emulsify the liquid to form a sauce.
8. Divide gnocchi between serving bowls, top with tomatoes, remaining grated parmesan, and fresh thyme leaves. Serve immediately.
Recipe Notes
Don’t have a steamer? Alternatively, cook gnocchi in salted, boiling water until it floats, then use a slotted spoon to transfer to a tray.
Swap yukon gold potatoes for desiree potatoes or creme royale. 00 flour is a high protein flour, also known as strong flour.
If you don’t have a mouli/drum sieve, use a fork or potato masher.
You can also use a gnocchi board to get gnocchi shape.
The amount of flour may change based on the type of potatoes used. If the dough is too sticky, add more flour.
In order to get good gnocchi, it’s not necessary to add too much flour to the dough but it is necessary to dust them generously on the outside to ensure they don’t stick on the working surface.
Selection of mushrooms is available in supermarkets.
Recipe presented by Gianni Carrieri using V-ZUG 45cm Electric Built-In Combi-Steam Oven.
