Potato Gnocchi with a Fricassee of Wild Mushrooms

Name: Potato Gnocchi with a Fricassee of Wild Mushrooms
Cuisine: United Kingdom
Ingredients: Salt and freshly ground black pepper; 200 g ceps, wiped, halved and sliced, stem peeled; freshly grated nutmeg to taste; 3 shallots, finely chopped; 50 g butter; 100 g trompette mushrooms, stubby bases of the stalks removed; 3 garlic cloves, chopped; 100 g girolles, wiped, sliced if large; 1 tablespoon chopped parsley; 30 g cornflour; 100 ml Madeira; 120 g freshly grated Parmesan cheese; 250 g Desiree or Binje potatoes; 200 ml double cream; 30 g ‘oo’ (Italian doppio zero) flour; 1 tablespoon chopped tarragon; 100 g spinach, well washed; 1 egg, lightly beaten

Preparation info

Difficulty
Medium

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Turning the spud into a sort of pasta makes a refreshing change from the usual potato side dishes. Tasty little gnocchi can be served simply dressed with a little olive oil or melted butter. However, they also lend themselves to all sorts of exciting treatments, as here with wild mushrooms. Serve this delicious dish as a one-stop accompaniment to game, as a starter or as a vegetarian main course.