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Tuesday, 16 August 2011

Gnocchi Con Funghi E Salvia

This recipe was originally one of Jamie Oliver's from his fantastic book "Cook With Jamie" (well worth a purchase as it's more a proper cookbook than trying to teach the masses how to cook). I've kind of bastardised it to suit my palate but I think it works rather well. It's not a healthy dish because of the butter and cream but it tastes yummy.

Serves 2

Gnocchi (see previous post)
2 cloves of garlic
6-8 fresh sage leaves, stalks removed, roughly chopped
about half a supermarket sized pack of chestnut mushrooms
Fifth of a pack of butter
olive oil
Half a cup of chicken stock (about 125ml)
Tablespoon of double cream
Juice of half a lemon
Teaspoon of white wine vinegar (may or may not be necessary)
Salt and pepper
Grated parmesan to serve

Make your gnocchi as per the previous post and bung them in the fridge to set.

Remove the stalks from the mushrooms, wash and dice into thin 2cm pieces. Add a small glug of olive oil to a hot pan and add the butter. When the butter begins to foam, add the mushrooms and fry for a couple of minutes. Add the garlic and sage and fry for a further few minutes until the mushrooms are soft. Add the stock and leave to reduce for about 2 minutes. Stir in the double cream and the lemon juice and season to taste. If the lemon juice is not enough to lift the stocky flavour, add a splash of white wine vinegar (or another half lemon if you prefer, I prefer the vinegar so it doesn't become too citrus). The consistency you are aiming for is kind of like a slightly thick broth and should retain some transparency. If it is too thick, add a bit of water, if it's too thin, let it reduce.

Cook your gnocchi, drain and very gently stir them into the sauce. Serve immediately with parmesan to top.

PS- Jamie's recipe also uses finely diced red chilli. It does taste great but I don't do so all the time as the dish is powerful anyway due to the sage. The picture above is from an occasion where I've opted for the chilli so that's the red bits you can see.

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