Pork and Fennel Gnocchi with mixed Mushroom Ragu
www.southmelbournemarket.com.au
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Ingredients
- olive oil for cooking
- 3 good quality pork and fennel sausages from a butcher
- 1 teaspoon ground toasted fennel seeds
- 1 pinch of chilli flakes
- 600g semi-cooked whole potato
- 150g flour
- 75g Parmesan cheese
- 20g salt
- 1 egg
- 1 egg yolk
- 2 cloves garlic, roughly bashed
- 3 large King brown mushrooms, sliced
- 100g Swiss brown mushrooms, sliced across into 1 cm slices
- 100g oyster mushrooms, roughly torn
- 30g butter
- 2 teaspoons picked thyme leaves
- 80ml white wine
- 100ml chicken stock
- 2 tablespoons chopped parsley
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