Gnocchi with truffled mushrooms

Potatoes and mushrooms become gourmet dinner party fare in this decadent vegetarian main.

Recipe «Gnocchi with truffled mushrooms» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:40 minutes. To make this dish at home by prescription from the author Gomer would need: 4 large desiree or sebago potatoes, scrubbed, 1 egg yolk, lightly beaten, 1 1/2 cups plain flour, 10g dried porcini mushrooms, 300ml thickened cream , Finely grated zest of 1 lemon and juice of 1/2 lemon, 1/3 cup olive oil, 60g unsalted butter , 500g mixed mushrooms , sliced if large, 2 tsp thyme leaves, 1 tbsp chopped flat-leaf parsley, 1 tbsp truffle oil, Micro herbs , to serve.

Ingredients:

• 4 large desiree or sebago potatoes, scrubbed 
• 1 egg yolk, lightly beaten 
• 1 1/2 cups plain flour 
• 10g dried porcini mushrooms 
• 300ml thickened cream 
• Finely grated zest of 1 lemon and juice of 1/2 lemon 
• 1/3 cup olive oil 
• 60g unsalted butter 
• 500g mixed mushrooms , sliced if large 
• 2 tsp thyme leaves 
• 1 tbsp chopped flat-leaf parsley 
• 1 tbsp truffle oil 
• Micro herbs , to serve 

Instructions

1. Preheat the oven to 180°C. Prick potatoes all over with a skewer, then place on a baking tray and roast for 1 1/2 hours or until tender. Cool slightly, then peel.
2. Pass potato through a potato ricer (or mash until smooth, then pass through a sieve) and season. Turn out onto a work surface, then make a well in the centre and add yolk. Gradually sprinkle over the flour and use your hands or a pastry scraper to incorporate it to form a soft dough. Divide into 4, cover with a tea towel and rest for 10 minutes.
3. Meanwhile, soak porcini in 1/4 cup (60ml) boiling water for 10 minutes. Place cream, lemon zest and 1/2 cup (125ml) water in a large saucepan. Bring to a simmer over medium heat, then remove from heat and set aside for flavours to infuse.
4. Heat oil and 30g butter in a frypan over medium-high heat. Cook mushrooms, in batches, for 2-3 minutes until golden (don't overcrowd the pan or they will stew). Return all mushrooms to the pan with thyme, parsley, porcini and soaking liquid. Cook for 1 minute or until the liquid has evaporated. Drizzle over the truffle oil and keep warm.
5. Reheat cream sauce over low heat for 2-3 minutes or until warmed through. Whisk in the remaining 30g butter, then add the lemon juice. Roll each dough portion into a long sausage on a lightly floured work surface, then cut into 2cm pieces. Bring a large saucepan of salted water to the boil and cook gnocchi, in batches, for 2-3 minutes until they rise to the surface. Remove with a slotted spoon and immediately place in a bowl of iced water. Drain the gnocchi, then gently stir through the cream sauce. Serve with mushrooms and micro herbs, if using.