Parmesan Gnocci, Panchetta and Wild Mushrooms

Cook time 1 hour
Servings 4

Ingredients

600g Desiree potato (to yield 400g dry mash)
150-200g plain flour
1 whole egg
1 egg yolk
65g parmesan
15g salt
1 red onion, finely diced
3 cloves garlic, sliced
150g pancetta, sliced into lardons
100g wild pine mushrooms, washed, sliced
100g slippery jack mushrooms, washed, sliced
50ml white wine
200ml chicken stock, no salt
Handful flat parsley leaves, washed and finely cut
Extra parmesan reggiano
20ml top quality extra virgin olive oil

Parmesan Gnocci, Panchetta and Wild Mushrooms

Method

Preheat fan forced oven to 180C.

Using a skewer prick the potato all over, then place on top of rock salt on a baking tray and cook for 60 minutes. Once totally soft, remove from oven and allow to cool slightly. Meanwhile, place a large, deep pot of hot water on the stove and bring to boil.

Cut each potato in half and scoop out flesh. Put potato through ricer or push through a sieve, then add eggs and cheese, add 140g flour and season. Being very gentle push and turn bringing the dough together, taking care not to over work it. Roll a small tester gnocchi (2.5cmlong x 1.5cm wide x 1.5cm high) to check they set enough, drop it into the simmering water then turn the pot off, once gnocchi floats remove to a plate and check to ensure its firm enough.  If it isn’t set enough then add remaining 20g flour and gently fold in.

Divide the dough into four then roll one of the quarters into gnocchi bring the pot of water back to boil, drop gnocchi in and turn pot down to low. Allow gnocchi to rise to the surface count to 10 then remove gnocchi to ice water. Repeat for remaining 3 quarters.

As soon as gnocchi is cool, remove from water, allow to drain in a colander then once dry oil lightly.

Next place a frying pan over medium heat and add the pancetta, sauté until lightly coloured and fat has rendered. Add the garlic and onion, and then stir. Cook until garlic just start to go golden, then deglaze with white wine and reduce down. Once wine has totally evaporated, add the mushrooms and sauté briefly before adding the chicken stock. Reheat the gnocchi in boiling water and then add to the sauce.

Finish with lashings of parsley and a drizzle of fresh olive oil. Serve.