Hazelnut gnocchi with girolles, crisp fried duck eggs and parmesan Archive

Name: Hazelnut gnocchi with girolles, crisp fried duck eggs and parmesan Archive
Ingredients: 225g/8oz mashed potato (without milk or butter added); 1 free-range egg, beaten; 4 tsp hazelnut oil; 50g/2oz hazelnuts, skins removed, roasted and chopped, plus 8 whole hazelnuts, to serve; 100g/3Â½oz type '00' flour, plus extra for dusting; Salt and freshly ground black pepper; 1 tbsp olive oil; 300g/11oz girolle mushrooms, cleaned; 5 sprigs thyme, leaves only; 2 large shallots, thinly sliced; 200ml/7fl oz hot brown chicken stock or vegetable stock; 50g/2oz unsalted butter; 4 free-range duck eggs; Small handful parsley shoots (optional); 100g/3Â½oz aged parmesan cheese, grated

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Ingredients

225g/8oz mashed potato (without milk or butter added)
1 free-range egg, beaten
4 tsp hazelnut oil
50g/2oz hazelnuts, skins removed, roasted and chopped, plus 8 whole hazelnuts, to serve
100g/3Â½oz type '00' flour, plus extra for dusting
Salt and freshly ground black pepper
1 tbsp olive oil
300g/11oz girolle mushrooms, cleaned
5 sprigs thyme, leaves only
2 large shallots, thinly sliced
200ml/7fl oz hot brown chicken stock or vegetable stock
50g/2oz unsalted butter
4 free-range duck eggs
Small handful parsley shoots (optional)
100g/3Â½oz aged parmesan cheese, grated