Crispy gnocchi with mushrooms and paprika butter. Image: South African Mushroom Farmers’ Association.
Gnocchi with mushrooms and paprika butter – crispy gourmet bite
Always wanted to try to prepare a gourmet recipe? Here is your chance!
Crispy gnocchi with mushrooms and paprika butter. Image: South African Mushroom Farmers’ Association.
If you like Italian food, you will fall in love with our crispy gnocchi with mushrooms and paprika butter recipe. It is packed with flavour and a gourmet feast.
The addition of mushrooms to this recipe adds another dimension to this Italian dish. Mushrooms are known for their umami richness in flavour. They are so meaty that you can actually use them instead of meat. That way, you can reduce the meat bills when added to your favourite meat meals. And the best part for those of us who are counting calories, is that mushrooms are low in calories to fill you up without filling you out!
If you try your hand once at this gnocchi with mushrooms recipe, you will want to prepare it again and again. It will make you feel as if you are eating at a 5-star gourmet restaurant.
This recipe is enough for four people. Serve the gnocchi onto plates swished with a little crème fraîche and a few shavings of parmesan.
Crispy gnocchi with mushrooms and paprika butter recipe
Course: MainCuisine: GlobalDifficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
1
hour30
minutesTotal time
2
hoursIngredients
- Gnocchi
1 kg 1 floury potatoes, washed and dried
1 1 egg yolk
30 g 30 grated parmesan
1 pinch 1 ground nutmeg
1 teaspoon 1 salt
100 g 100 flour, plus more for dusting
100 g 100 butter
500 g 500 portabellini mushrooms, sliced
2 teaspoons 2 smoked sweet paprika
1 handful 1 or small bunch fresh sage leaves
juice of ½ lemon
100 g 100 sun-dried tomatoes, roughly chopped
½ cup ½ crème fraîche
Parmesan shavings, to serve
salt and pepper, to taste
Method
- Heat the oven to 200˚C.
- Place the potatoes on a baking tray and prick them all over with a fork. Bake for 1 hour or until very tender.
- Slice the potatoes in half lengthwise. Allow excess steam to escape.
- When the potatoes are cool enough to handle with a clean dishcloth, scoop the flesh out of the skins and pass through a potato ricer. If you don’t have one, simply mash them with a potato masher.
- In a bowl combine the potato, egg yolk, parmesan, nutmeg and salt. Mix together with a fork.
- Sprinkle the flour evenly over the potato mixture and very gently fold the mixture together using a spatula.
Turn the dough onto a lightly floured work surface. Divide the dough into 4. - Roll each piece into a 2 – 3cm thick rope. Cut the rope into 3 cm pieces.
- If you want to add the traditional little lines you can gently roll each piece down a wooden butter pat or the back of a fork.
- Place the finished gnocchi on a lightly floured baking tray. Repeat with the remaining dough.
- Cook the gnocchi in a pan of boiling salted water for 2 to 3 minutes. As soon as they float up to the surface they are cooked.
- Heat a large frying pan and add about 2 tablespoons (30g) of the butter.
- Add the mushrooms and cook until golden brown. Season.
- Now add the rest of the butter and when sizzling add the paprika and sage. Cook until fragrant and nutty.
- Using a mesh spider or slotted spoon, drain the gnocchi and transfer directly to the pan and toss in the buttery mushrooms. Cook until the gnocchi starts getting golden brown crispy bits on each side.
- Add the sun-dried tomatoes and finish with a good squeeze of lemon juice. Season to taste.
- Serve the gnocchi onto plates swished with a little crème fraîche.
- Finish with a few shavings of parmesan and serve.
Notes
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