Ingredients

Serves 4

Gnocchi Ingredients:
Approx 5 desire potatoes
Rock salt
For each 500 grams of potato add -
1 whole egg
45 grams grated parmesan
Salt to taste
135 grams baker’s flour


Porcini Dust Ingredients:
3 g dried porcini mushrooms


Garnish Ingredients:
350 g Jerusalem artichokes
100 g butter
250 mls skim milk
2 tbsp chopped chives
300 grams mixed mushrooms (ie: shitake, Swiss brown)
50 ml olive oil
50 g butter
50 g grated parmesan
Salt to taste
Thyme, picked
Truffle oil

 

Method

Potato Gnocchi Method:
Place rock salt on baking tray, place potatoes on top and bake at 180°C until soft. Approx 1.5 hours
Remove flesh of the potatoes from the skins and mouli flesh (or use a potato ricer)
Add the eggs, parmesan, salt and bakers flour and combine until just form as a dough. Be careful not to overwork the dough.
Roll dough into long cylinder, 1.5cm in diameter. Dust with flour and cut into 1.5cm pieces. Roll each piece into a small ball.
Using your thumb, press over the gnocchi with the back of the fork and then place on a floured tray.
Cook gnocchi in rapid boiling water and when they come to the surface pull them out and place onto an oiled tray.

Porcini Dust Method:
Place the dried porcini mushrooms onto a baking tray and bake in a low oven (100°C) for approximately 30 minutes being careful not to burn them.
Grind to a powder in a spice grinder and then put through a fine sieve.

Garnish Method:
Peel artichokes with a paring knife and place into an acidulated water (water & lemon juice).

Reserve 4 artichokes and cut into quarters, blanch until tender.
Roughly chop remainder of artichokes and sweat in butter until tender. Add milk, bring to the boil and then blend until smooth. Keep warm and set aside.

In a large fry pan on medium-high heat, fry gnocchi and blanched artichokes. When they start to colour, add mushrooms and butter and season. When mushrooms are almost cooked, add picked thyme and check seasoning.

Pour artichoke veloute in the centre of the bowl. Place gnocchi on top, garnish with grated parmesan, chives, drizzle of truffle oil and light sprinkle of porcini dust.