Goat’s cheese gnocchi with parsleyed
mushrooms and sauce vinaigre

gnocchi

Serves 4

INGREDIENTS

GNOCCHI

  • 170g goat’s cheese
  • 1 tbsp olive oil plus extra for coating
  • 90g plain flour
  • 1 medium egg
  • 3 tbsp double cream
  • 1 tbsp freshly chopped thyme or
    1 tsp dried
  • sea salt and black pepper
MUSHROOMS
  • 1 tbsp olive oil
  • 10g butter
  • 400g button mushrooms, sliced
  • 2 tbsp freshly chopped parsley


SAUCE

  • 125ml sherry vinegar
  • 80g butter cubed

METHOD

  1. You will need a piping bag fitted with a medium nozzle. Place all the gnocchi ingredients in a food processor, season well and whiz until combined. Spoon the mixture into a bowl and transfer to the fridge to rest for a few hours.
  2. Next poach the gnocchi in batches. Have ready a large pan of simmering salted water and a bowl of iced water. Place the gnocchi mixture in the piping bag then carefully squeeze out small pieces, letting them fall into the simmering water.  Leave to cook for 3-4 minutes then, using a slotted spoon, transfer the gnocchi directly into the iced water. Drain well. Toss a little olive oil through the gnocchi to prevent sticking and spread them on an oiled baking tray (they may be stored for a day, covered, in the fridge).
  3. For the mushrooms: heat the oil and butter in a large frying pan, add the mushrooms and fry for 3-4 minutes or until nicely golden. Sprinkle in the parsley, season and keep warm.
  4. For the sauce: pour the vinegar into a small pan and bring to the boil. Leave to reduce until about 3 tbsp remains. Add  4 tbsp water and again bring to the boil. Gradually add the butter, one piece at a time, whisking as you go, until you have a rich buttery sauce. Season to taste.
  5. Preheat a grill to hot. Place the tray of gnocchi under the grill and cook, turning,
    for 3-4 minutes or until golden. Serve with the mushrooms and the sauce
    drizzled over.

NOTE This makes a delicious starter, in which case it serves 6.

Recipe adapted from Hotel Crillon Le Brave


 

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