Truffle & Mushroom Potato Gnocchi Recipe | Sitchu AU

Name: Truffle & Mushroom Potato Gnocchi Recipe | Sitchu AU
Ingredients: 50g dried porcini mushrooms; 250g wild mushrooms (a mix of oyster and shiitake could be good supermarket alternatives); 10g freshly grated black truffle (if you can find it); 150ml single cream (you can use a non-dairy substitute for a vegan alternative – i.e. tofu and soy milk or cashew cream); 1 clove garlic, minced; 1 shallot, finely sliced; 2 sprigs thyme leaves; 2 tbsp Cobram Estate truffle infused extra virgin olive oil; 1.5kg of unpeeled potatoes pierced all over with a fork; 3 lightly beaten egg yolks (eggs can be omitted for a vegan option although dough may be a bit harder to handle); 3/4 cup all-purpose flour plus more for dusting; Salt; Grana Padano cheese for grating (leave out for a vegan option)

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Creamy and delicious, this decadent gnocchi recipe is guaranteed to be a hit at home.

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Ingredients

50g dried porcini mushrooms
250g wild mushrooms (a mix of oyster and shiitake could be good supermarket alternatives)
10g freshly grated black truffle (if you can find it)
150ml single cream (you can use a non-dairy substitute for a vegan alternative – i.e. tofu and soy milk or cashew cream)
1 clove garlic, minced
1 shallot, finely sliced
2 sprigs thyme leaves
2 tbsp Cobram Estate truffle infused extra virgin olive oil
1.5kg of unpeeled potatoes pierced all over with a fork
3 lightly beaten egg yolks (eggs can be omitted for a vegan option although dough may be a bit harder to handle)
3/4 cup all-purpose flour plus more for dusting
Salt
Grana Padano cheese for grating (leave out for a vegan option)