This week we are talking about the wonderful vegetable that comes from the ground around Pukekohe, which has some of the most fertile ground in the world. The Potato!
Families like the Wilcox have been farming potatoes in the area since they first put down onions in the 1940s.
Today the potato is such a huge part of our everyday meals. The potato itself offers many nutrients and minerals but can become unhealthy when we fry them, load them up with butter and cream for our mash, or kill them with sour cream! Today we are not getting too much healthier as we are making the old school but very moorish gnocchi with mushroom cream.
Classic Potato Gnocchi with Mushroom Truffle Cream
- 3 medium white potatoes
- 2 egg yolks
- 3 Tbsp flour (plus extra for rolling dough)
- 6 cloves garlic, peeled and crushed
- 6 field mushrooms
- 2 tbsp truffle oil
- 1 cup cream
- 1 tbsp Dijion mustard
- 1 cup grated parmesan
- 2 tbsp oil
- flaky salt
Preheat oven to 200*C.
Bake the potatoes, skin on for 15-20 minutes. Allow cooling slightly before removing the skins and whipping together with the egg yolks, flour and season.
Divide the dough into 4 and roll each piece into roughly 2cm thick “sausages”. Cut each of these into 3cm lengths.
Drop the pieces (about 6-8 at a time to ensure even cooking) into boiling salted water and cook for 3 minutes. Remove and refresh in iced water.
Peel the skins of the mushrooms and place upside down into an oven tray. Drizzle with a touch of oil and sprinkle of salt. Bake in the oven for 10 minutes before removing and slicing into thin strips.
Heat a cast-iron pan and gently fry off the garlic before adding the mushrooms, cream and dijon mustard. Reduce by a-touch before adding in the gnocchi.
Finally, add in the truffle oil and parmesan. Serve as quickly as you can.