Potato gnocchi with wild mushrooms in white wine Recipe

Name: Potato gnocchi with wild mushrooms in white wine Recipe
Ingredients: 3 large (1kg) potatoes, peeled, halved (see note, below); 2 egg yolks, beaten; 1 cup plain flour; ½ cup finely grated parmesan; 1 tbsp sea salt flakes; 80g butter; ¼ cup olive oil, extra for cooking; 250g Swiss brown mushrooms, sliced; 350g button mushrooms, sliced; 1 cup white wine; 2 tsp lemon thyme leaves, plus sprigs for garnish; 120g speck, rind removed, finely chopped; 200g pine mushrooms, sliced; 100g small chestnut mushrooms (optional); Sea salt flakes & cracked black pepper, to season; 80g flaked chilli pecorino or extra parmesan, to serve; Note: Potatoes suitable to use for gnocchi include kennebec, russet burbank, nicola and sapphires, which you can find at farmers’ markets.

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A delicious winter warmer

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Cooking tools:

Potato ricer
Skewer
Fine-mesh sieve
Colander
Pot
Saucepan
Skillet
Stove
Mixing bowl
Wooden spoon
Slotted spoon
Fork
Chef's knife
Cutting board
Baking sheet

Ingredients

3 large (1kg) potatoes, peeled, halved (see note, below)
2 egg yolks, beaten
1 cup plain flour
½ cup finely grated parmesan
1 tbsp sea salt flakes
80g butter
¼ cup olive oil, extra for cooking
250g Swiss brown mushrooms, sliced
350g button mushrooms, sliced
1 cup white wine
2 tsp lemon thyme leaves, plus sprigs for garnish
120g speck, rind removed, finely chopped
200g pine mushrooms, sliced
100g small chestnut mushrooms (optional)
Sea salt flakes & cracked black pepper, to season
80g flaked chilli pecorino or extra parmesan, to serve
Note: Potatoes suitable to use for gnocchi include kennebec, russet burbank, nicola and sapphires, which you can find at farmers’ markets.