| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Food networ, Food3 |
1 |
servings |
INGREDIENTS
|
|
Shoe pastry; (flour, water and |
|
|
; butter) |
|
|
Wild mushrooms |
|
|
Cepe powder |
|
|
Ground walnut |
| 1 |
lg |
Flat wild mushroom |
|
|
Basil and tarragon; chopped |
|
|
Sundried tomato; diced |
|
|
Mozzarella cheese |
|
|
Garlic |
|
|
Double cream |
|
|
Truffle oil |
|
|
Parmesan cheese |
|
|
Seasoning |
|
|
Baby spinach |
|
|
Wild mushroom; (girgolles and |
|
|
; trumpete) |
INSTRUCTIONS
GNOCCHI
STUFFED MUSHROOM
SAUCE
GARNISH
Gnocchi: Sweat down mushroom in butter, add water and bring to the boil.
Add flour, cepe powder and ground walnuts - bind together. Remove from the
heat and cool. Pipe into simmering water, cut into 1 inch cylinders. Simmer
for 7 minutes, drain and refresh.
Stuffed mushroom: Pan fry large flat mushroom on both sides in olive oil.
Sweat down onion and garlic, Add basil, tarragon, tomatoes, mozzarella
cheese and season. Stuff pan fried mushroom with the above. Place the
stuffed mushroom and gnocchi on a baking tray, brush with olive oil and
bake in oven for 5-10 minutes.
Sauce: Bring cream to simmer, whisk in truffle and parmesan - season to
taste.
Garnish: Heat olive oil in pan and sweat down mushrooms and spinach until
tender.
To assemble: Remove stuffed mushroom and gnocchi from oven. Place gnocchi
in the bottom of a large white bowl. Put stuffed mushroom towards the rear
of the bowl in a raised position. Pour sauce over gnocchi only, add the
garnish and decorate with a fresh basil leaf.
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