Gnocchi-Noodle Mushrooms

Not quite gnocchi but also not quite noodle…. You will need a clean wine or beer bottle to shape the noodles into a mushroom shape. The top must be clean and dry.

400g potato, peeled and cubed
120g cornflour (or potato flour)
5ml salt
80ml chives, very finely chopped
30ml butter
200g mushrooms, finely chopped
1 onion, finely chopped
45ml salad onion, finely chopped
15ml thyme leaves

Cook the potato in salted water until very soft.
Drain, add the potato back into the hot saucepan and place over a medium-high heat. Stir around for a minute or two until the potato is dry and there are no trace of water.
Take off the heat and mash to a fine texture.
Add the cornflour, salt and chives and mix through.
Knead/squeesh the ingredients together until it forms a dough. If you REALLY can’t bring it together, add a few drops of water and knead again.
Scoop up about 15ml of the dough and squeeze/roll into a ball shape.
Press the dough balls into the top of a dry wine bottle and carefully lift it off. Put aside and continue shaping the rest of the dough.
Fill a saucepan with water, bring to the boil and then turn it down to a simmer.
Add the gnocchi to the water and simmer for 4 minutes – they will float once they are done.
Remove and drain. Set aside.
Add the butter to a pan set over medium-high heat.
Add the mushroom, onion and salad onion and cook for about 5 minutes.
Scatter in the thyme leaves and add the gnocchi-noodles.
Reduce the heat to medium and stir-fry for 3 minutes until the noodles are warmed through.
Serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s