Food is Good
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Reblogged from colorsonthetable  14 notes
colorsonthetable:

Truffled Gnocchi with Mushroom Ragu 
ngredients
for the gnocchi
500g potatoes
1 egg yolk
½-3/4 cup flour
1 teaspoon truffle oil
NoMU smoked salt and pepper to taste
for the mushroom ragu
1 tablespoon butter
500g mixed mushrooms of your choice, roughly chopped
2 garlic cloves, thinly sliced
1 teaspoon NoMU Spanish rub
100ml red wine
300ml stock (I used NoMU beef fond, but Vegetable is also fine)
5 sprigs fresh thyme
juice of ½ lemon
2 tablespoons cream
NoMU salt & pepper to taste
fresh Parmesan, to serve
Instructions
To make the Gnocchi, pre-heat the oven to 180°c and place the potatoes on a baking sheet.
Place in the oven and bake until the potatoes are soft and fluffy on the inside.
Remove from the oven and allow to cool for 10 minutes.
Halve the potatoes and scoop out the flesh and place into a bowl.
Mash the potatoes and add the egg yolk, truffle oil, seasoning and just enough flour to form a soft, but firm, dough.
Break tennis ball-sized pieces off the dough and roll into long sausages. Slice your gnocchi into desired lengths and press on them with a fork to create little indents to suck up the sauce.
Place on a floured tray and set aside until you’re ready to cook the gnocchi.
To make the ragu, melt the butter in a frying pan and fry the mushrooms until golden brown.
Add the garlic and rub and fry for another 30 seconds then add the wine, stock and thyme.
Allow the sauce to bubble and reduce for 10 minutes then add the lemon juice, cream and season to taste.
To cook the gnocchi, bring a large pot of salted water to the boil and drop the gnocchi in gently.
Once they float to the top they’re cooked. Scoop them out with a slotted spoon and toss them with the mushroom ragu.
Serve immediately with a generous amount of grated Parmesan.

colorsonthetable:

Truffled Gnocchi with Mushroom Ragu

ngredients

for the gnocchi
  • 500g potatoes
  • 1 egg yolk
  • ½-3/4 cup flour
  • 1 teaspoon truffle oil
  • NoMU smoked salt and pepper to taste
for the mushroom ragu
  • 1 tablespoon butter
  • 500g mixed mushrooms of your choice, roughly chopped
  • 2 garlic cloves, thinly sliced
  • 1 teaspoon NoMU Spanish rub
  • 100ml red wine
  • 300ml stock (I used NoMU beef fond, but Vegetable is also fine)
  • 5 sprigs fresh thyme
  • juice of ½ lemon
  • 2 tablespoons cream
  • NoMU salt & pepper to taste
  • fresh Parmesan, to serve
Instructions
  1. To make the Gnocchi, pre-heat the oven to 180°c and place the potatoes on a baking sheet.
  2. Place in the oven and bake until the potatoes are soft and fluffy on the inside.
  3. Remove from the oven and allow to cool for 10 minutes.
  4. Halve the potatoes and scoop out the flesh and place into a bowl.
  5. Mash the potatoes and add the egg yolk, truffle oil, seasoning and just enough flour to form a soft, but firm, dough.
  6. Break tennis ball-sized pieces off the dough and roll into long sausages. Slice your gnocchi into desired lengths and press on them with a fork to create little indents to suck up the sauce.
  7. Place on a floured tray and set aside until you’re ready to cook the gnocchi.
  8. To make the ragu, melt the butter in a frying pan and fry the mushrooms until golden brown.
  9. Add the garlic and rub and fry for another 30 seconds then add the wine, stock and thyme.
  10. Allow the sauce to bubble and reduce for 10 minutes then add the lemon juice, cream and season to taste.
  11. To cook the gnocchi, bring a large pot of salted water to the boil and drop the gnocchi in gently.
  12. Once they float to the top they’re cooked. Scoop them out with a slotted spoon and toss them with the mushroom ragu.
  13. Serve immediately with a generous amount of grated Parmesan.