Potato gnocchi fried, marsala sauce wild mushrooms and pancetta, arugula pistou
Brunch, Vegetarian, Vegetables and Fruits, Risotto, Pasta and Rice
Top notch fried potato gnocchis with a wild mushrooms and marsala sauce, with a delicious pistou.
IngredientsRecipe for 4
- Salt and pepper
Preparation time: 45 min
Preheat your Oven at 400 °F
1. Cook the potatoes under water while making sure to start them cold. 2-3 pinches of salt, half a lemon, one bay leaf and cook them for 30-40mins.
2. While still hot, peel the potatoes and pass them inside the presse-purée. Lay everything on a floured cooking counter. Wait for the potatoes to cool down a bit, make a small hole in the very middle. Add half the flour in and the eggs. Incorporate gently. Season with salt and nutmeg. Add in the rest of the flour and work out the dough until very smooth and homogeneous.
Slice a piece out of it and make some tubes out of it, give or take 2cm wide and then cut them into 1cm pieces. Roll the very back of a fork on each of them. Flour them all and put them on a cooking tray.
3. Cook them in salted water, gently boiling. They are cooked when floating.
20mins in advcance, rehydrate the mushrooms into tempered water. Strain them well. Reserve.
In a pan with a knob of butter, cook the shallots, the thyme & the garlic. Add in the mushrooms, let them cook for a little while and then deglaze it all with the Marsala. Lower the heat to medium-low and let it reduce down to 1/3. Add the cream and cook it slowly again. Finishing touch is the mustard. Reserve.
Place all the pancetta slices in between 2 baking sheets/parchement paper and cook them in the oven at 400F for 10-15mins.
Throw all the ingredients in the blender and mix everything well until a smooth and homogeneous texture is reached. Season & reserve.
In a hot pan with butter, on medium-high heat, colour the gnocchis well, all around and then deglaze them with the Marsala. Plate them all in a deep plate, add the pistou all over and the pancetta chips. Serve & enjoy.
While cooking the gnocchis, it is absolutely crucial that the water temperature remains high, hot and nearly boiling all the time. Cook a small portion of gnocchis at a time to get the proper texture and cooking at the end.