Hazelnut pesto & sautéed mushrooms gnocchis
- Emeline Haÿs
- 22 nov. 2020
- 2 min de lecture
Ingredients for the gnocchis
500g of starchy potatoes
200g of flour
100g of corn starch
1 egg yolk
1 teaspoon of salt
½ teaspoon of nutmeg
Ingredient for the hazelnut pesto
20g of hazelnuts
2 bunches of basil
2 tablespoons of olive oil
Salt and pepper
The juice of half a lemon
Ingredients for the sautéed mushrooms
500g of mushrooms
2 shallots
Fresh thyme
Method
First, let's cook the potatoes.
Put them in a pan, cover with cold water, add salt and bring to a boil.
Cook for 35 to 40 minutes depending on the size of your potatoes.
Once they’re cooked through, remove them for the pan and let them cool a bit.
Peel them and mash them up.
Allow the potato mash to cool on a counter top lightly covered with flour.
Mix in the egg yolk, salt and nutmeg using your hands.
Add little by little cornstarch and flour, mixing them in using your hands.
When you have a firm dough which doesn’t stick to your hands or the countertop stop adding flour.
Dust your countertop with a bit of flour.
Take a portion of your dough, form a long 1 cm diameter tube with it.
Cut 1cm long pieces out of the tube.
Here you can either let them like that or gently roll them on a sushi mat or a fork to create ridges.
Place the gnocchi on a baking tray lined with parchment paper and lightly dusted with flour.
Once all the gnocchi are made, let's make the pesto.
Wash the basil leaves.
Toast the hazelnuts in a pan without any fat.
Now but all the ingredients for the pesto in a blender.
Pulse until you get a pesto like consistency, if it is too tanky add some more olive oil.
Taste your pesto, correct the seasoning if needed.
Now let’s make the sautéed mushrooms.
Remove their skin to the mushrooms.
Slice them thinly and finely dice the shallots.
Wash the thyme leaves.
In a large pan heat up some olive oil.
Add in the shallots and thyme leaves, cook on high until they become translucent.
Add in the mushrooms, cook them on high until all the water they’ve rejected has evaporated.
Once the mushrooms are cooked time for the gnocchis, bring a large pot of salted water to a boil.
Plunge the gnocchi in the boiling water and cook for 3 minutes once they come back to the surface.
Drain the gnocchis.
Quickly serve them topped with the homemade pesto and the sautéed mushrooms, add some extra basil leaves grated parmesan if you are in the mood for it!
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