As the cooler days of Autumn draw in and the rains start to fall, wild mushroom season has arrived. Nature’s edible gem is not only a nutritious and versatile ingredient but very delicious! Our HostCo chefs have created the ideal dish of Potato Gnocchi with a Morel Cream Sauce recipe for you to try at home.
250g Desiree potatoes
150g Plain flour
100g Grated parmesan
5 Egg yolks
1 tbs Thyme chopped
Morel Cream Sauce:
500g Dry morel mushroom
100g Shallots chopped
30g Cracked black pepper
50g Brandy or cognac
50g Olive oil
Salt and pepper
40g Asparagus tips
500g Wild mushrooms (oyster, girolles, pine, grey ghost)
100g Parmesan shaving
Bake the potatoes in the oven at 150° C until they are soft.
Peel the potato and put through a food mouli.
In a mixing bowl, add the potato, flour, cheese, yolks and thyme and mix together.
On a floured bench, lay out the mix and form a small long sausage 2cm thick.
With a pastry cutter, cut the gnocchi around 3cm long on an angle.
Blanch the gnocchi in a big pot of salted water.
Cool them in iced water and remove them from the water straight away once they are cold.
Pan fry the gnocchi with some olive oil and salt until golden brown.
Rehydrate the morel with running water, so they become soft, remove any leftover sand.
Pan fry morel in olive oil and shallots.
Add cracked black pepper, deglaze with cognac.
When reduced, add the cream and reduce by half again.
Season and finish with chives.
Blanched green asparagus tips
Pan fry wild mushrooms (oyster, girolles pine, grey ghost)