This is a variation on plain potato gnocchi, involving stuffing them with mushrooms in a similar fashion to ravioli. It makes for an extremely filling dish, so three gnocchi per person is sufficient. Once you have mastered this recipe it's easy to substitute different fillings, such as cooked meat or mixed vegetables.
For the gnocchi:
3 egg yolks
Dusting of flour
For the filling:
150g wild mushrooms, finely chopped
1 onion, finely chopped
2 cloves garlic, finely chopped
6 tbsp olive oil
1 tbsp rosemary
Small handful parsley
For the sauce:
Small handful sage leaves
2 tbsp parmesan
1 tbsp balsamic vinegar
Bring a large pan of water to the boil and cook the unpeeled potatoes until tender. Leaving them whole will prevent them absorbing water. Drain and leave to cool.
Heat the oil and gently fry the onion and garlic for 3 mins until soft. Add the mushrooms and herbs, season well, and cook for a further 5 mins until soft. Leave to cool.
Peel the potatoes and mash them. Bind together with the flours and yolks, with a large pinch of salt. Mix until they form a smooth, sticky dough.
Roll the dough into a thin sheet on a floured kitchen surface. Cut out approx 24 rounds with a pastry cutter and fill half of these with 1 tsp of mushrooms each. Place the other ones over the top and seal using your fingers.
Bring a large pan of water to boil and drop the gnocchi into it. They will rise to the surface as they cook. When they reach the surface, cook for a further 2 mins then remove and drain, leaving approx 2 tbsp of water.
Meanwhile, melt the butter in a frying pan and gently fry the sage leaves for 2 mins. Pour over the gnocchi with the 2 tbsp of starchy water and mix well until all are coated.
Serve with a sprinkling of parmesan and a drizzle of balsamic vinegar.