Wild mushroom gnocchi

Name: Wild mushroom gnocchi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 4 as a starter
Cuisine: Italian
Ingredients: fresh parmesan to serve (optional); 600 g fresh gnocchi (see tips); salt and lots of black pepper; dash of maggi seasoning (see tips); 1 tablespoon olive oil; 2 tablespoons vegetable oil; 50 g dried wild mushrooms of your choice; ½ onion, peeled and finely sliced; 150 ml water; 1 tablespoon lemon juice (bottled is fine); slug of medium sherry; 1 tablespoon plain flour; 150 g fresh chestnut mushrooms, cleaned and quartered; 25 g butter; 300 ml crème fraîche

Preparation info

Serves:
4
as a starter

Difficulty
Easy
Ready in
20 min

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

I became a lover of the strong, earthy flavours of wild mushrooms when I used to pick them with a friend who knew a secret place in France where morels grew in large numbers. (I am sworn to secrecy to this day about this location!) This is grown-up nursery food – warm, stodgy, creamy and comforting with an adult twist of wild mushrooms.

Ingredients

50 g dried wild mushrooms of your choice
½ onion, peeled and finely sliced
1 tablespoon

Europe
Italy
Starter
Lunch
Vegetarian
Mediterranean
Gluten-free

Method

Put the dried wild mushrooms into a small bowl and cover with boiling water. Soak for at least 1 hour or leave overnight.
Put the onions and oils into a saucepan, cover and cook over a low heat for 5 minutes. Remove the lid, add the fresh mushrooms and butter, turn up the heat and cook for 5 minutes.
Drain the soaking mushrooms and add to the pan with