Mushroom and Parmesan Gnocchi
Ingredients (2 portions)
| Amount | Measure | Name |
|---|---|---|
| 140.00 | ml | Water (hot) |
| 62.50 | ml | Milk |
| 32.00 | g | KNORR Mash Flakes 1 x 2kg |
| 1.00 | pc | Egg yolk |
| 35.00 | g | Cheese, Parmesan grated |
| 80.00 | g | Flour, white sifted |
| 2.00 | g | ROBERTSONS Nutmeg 6 x 800g |
| 20.00 | g | MARVELLO Full Fat Margerine |
| 200.00 | g | Mushrooms quartered |
| 1.00 | pc | Onions, spring sliced |
| 1.00 | ml | ROBERTSONS Atlantic Sea Salt 6 x 1kg |
| 1.00 | ml | ROBERTSONS Black Pepper 6 x 800g |
| 250.00 | ml | MEADOWLAND Classique 10 x 1L |
| 80.00 | g | Cheese, Parmesan grated |
| 2.00 | ml | ROBERTSONS Thyme 6 x 250g |
| 2.50 | ml | KNORR Lemon Juice 6 x 2L |
| 5.00 | ml | Chives chopped |
Preparation
1.Make up Knorr Mash Flakes. (instructions on package)
2.Add your egg yolk, parmesan cheese, flour and Robertson’s Nutmeg to mash and mix.
3.Fill piping bag and pipe the mixture out onto a floured surface. Roll the sausage shape in the flour so it is coated. Slice the rolled out mixture into little rectangles, pinching each time you cut.
4.Add to boiling water and remove once they have floated to the surface.
5. Add the Meadowland Classique to a pot and bring to a light boil. Add the parmesan cheese and allow too melt. Add the thyme. Pour into blender and blend until smooth. Pass the mixture through a sift.
6.Sauté the mushrooms in 10ml Marvello until golden brown and set aside.
7.Fry the gnocchi in 10ml Marvello until golden and crispy. Add the mushrooms, spring onions and lemon juice. Season.
8.Plate up the gnocchi and pour over the parmesan sauce. Garnish with chopped chives.
