Gourmandine Torpedo Gnocchi with Mushroom, Prosciutto & Sage

Method

STEP 1
Place potatoes into a saucepan and cover with water. Add 2 tsp salt, bring to a boil, then simmer until potatoes are tender.

STEP 2
Strain potatoes, return to the hot saucepan and allow to steam until dry.

STEP 3
Push potatoes through a mouli, place on a floured kitchen bench and add extra flour. Make a well in the centre, add eggs and gradually mix the ingredients together to form a dough. Be mindful not to over mix the dough as this will result in tough gnocchi.

STEP 4
Divide the dough into quarters, rolling each part into a log. Slice small pieces from the log and roll with both hands to form a torpedo shape. Place gnocchi on a floured tray.

STEP 5
Bring a large saucepan of salted water to a boil.

STEP 6
Heat a large frypan over medium heat, add olive oil, shallots, garlic, prosciutto and sage and sauté for 2 minutes.

STEP 7
Add mushrooms and sauté for 3 minutes.

STEP 8
Add chicken stock and cook until reduced by half. Then add cream and reduce by half.

STEP 9
Add gnocchi to the boiling water, remove when they have risen to the top. Place gnocchi in the pan with the mushroom sauce.

STEP 10
Add butter and gently toss to mix thoroughly.

STEP 11
Serve gnocchi garnished with crisp sage.