Potato & Truffle Gnocchi with Sauteed Mushrooms, Asparagus Spears & Cep Cream Sauce.

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1.25 kg Plain potato puree, from baked potatoes passed through a drum sieve. (Use binje or royal blue potatoes)

225g Sieved plain flour

100g Grated Parmesan cheese

1 Whole egg

2 Egg yolks

10ml Truffle oil

50g Chopped truffle

Salt

Freshly ground pepper

100g Selection of mixed mushrooms

4 Blanched and sliced asparagus spears

50ml Cep cream sauce

Clarified butter

Truffle oil to taste

Once the potatoes have been baked and passed through a drum sieve, keep the potato warm, beat the egg and egg yolks into the potato, fold in the flour, Parmesan cheese, truffle oil and chopped truffle. Season to taste with salt and freshly ground pepper.

Pipe the gnocchi into a log 2.5cm in diameter and cut into 3.5cm pieces, dust  with a little extra flour. Poach the gnocchi in boiling salted water until they rise to the top, remove with a slotted spoon and refresh in iced water. Remove from the  iced water and dry on a clean cloth.

Sauté the mushrooms in clarified butter until golden brown in colour, season to

taste with salt and freshly ground pepper, drizzle a little truffle oil over the mushrooms and allow to absorb into the mushrooms before draining them into a sieve to allow any excess butter and oil to drain off.

In a heavy based pan heat the clarified butter and add the gnocchi, sauté until the have taken on a golden brown colour all over, add the sautéed mushrooms and mix through the gnocchi, add the sliced asparagus spears and warm through without colouring them, drizzle a little truffle oil over, drain the gnocchi and allow any excess oil to drain off. Spoon the gnocchi into the serving dish and pour the cep cream sauce over and around the gnocchi.

Offer more grated Parmesan cheese on the side.

This is a vegetarian version, otherwise add some pancetta.