Ingredients For the gnocchi 1kg Désirée potatoes 350g plain flour Pinch of nutmeg Salt 2 eggs For the creamy mushroom sauce 100g chestnut mushrooms 50g mixed dried mushrooms 2 cloves of garlic Splash of white wine 15g sage Big knob of butter 100ml double cream (or crème fraiche if you want to be a touch more healthy) Method Firstly, put the dried mushrooms in a bowl and cover the mushrooms with boiling water. Cover the bowl so the heat doesn’t escape and set aside until needed. Prick the potatoes with a fork and then put into an oven for about an hour at 190 degrees. Once they are cooked, leave them to cook a little before peeling off the skin. You then need to push the potato flesh through a potato ricer. If you don’t have one, use a sieve or a blender as the main idea here is to get all of the lumps out. Once you have done this, combine it with the flour, salt, nutmeg and eggs and mix thoroughly. It should form a dough – you may need to add more flour if needed. Set aside and clean and dry the worktop before covering it with more flour. Roll out the dough so it is about 1.5cm thick. Then, with a blunt knife so you don’t damage your work top, slice the dough into lines that are also about 1.5cm thick. Roll each line of dough so each one is round before cutting them into gnocchi shapes. Some people make each piece into more of a gnocchi shape with the back of a folk at this stage, but I don’t normally bother. Set the gnocchi aside while you prepare your sauce. Fry the garlic in butter with the chestnut mushrooms for about 4 minutes before adding a splash of white wine. Also add the dried mushrooms (which should be rehydrated by now) along with the water they have been sitting in. Leave to simmer away until the liquid has reduced right down. When it has, add the sage and cream, salt and pepper. When the sauce looks about ready, heat up a large pan of boiling salted water. Add the gnocchi and give it a stir so they don’t stick to the bottom of the pan. With a slotted spoon, pick out the gnocchi when they start raising to the top. The gnocchi should take under five minutes to cook but you may want to give one a taste to check. Add the gnocchi to the sauce and give it a good stir before serving.
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