When the awesome people at NoMU asked me if I’d be keen on doing their June Recipe Mailer for them, I jumped at the chance. I’ve made no secret of the fact that I adore NoMU and their wonderful products (their Lamb fond is practically my main source of nutrition) and I loved the idea of designing recipes around their extensive range of goodies. Throughout June I’ll share some of the recipes with you and as we’re having a particularly chilly day in Pretoria today, I thought this comforting Gnocchi with Mushroom ragu would be the perfect recipe to start with.
I absolutely adore gnocchi and with this rich, flavourful mushroom ragu, it gets elevated to new heights. It’s not often that vegetarian recipes are as comforting and indulgent as their meat-lover alternatives but this one ticks all the right boxes. Finish with a generous grating of Parmesan and you have a beautiful winter warmer.
- 500 g potatoes
- 1 egg yolk
- 1/2-3/4 cup flour
- 1 teaspoon truffle oil
- NoMU smoked salt and pepper to taste
- 1 tablespoon butter
- 500 g mixed mushrooms of your choice roughly chopped
- 2 garlic cloves thinly sliced
- 1 teaspoon NoMU Spanish rub
- 100 ml red wine
- 300 ml stock I used NoMU beef fond, but Vegetable is also fine
- 5 sprigs fresh thyme
- juice of 1/2 lemon
- 2 tablespoons cream
- NoMU salt & pepper to taste
- fresh Parmesan to serve
To make the Gnocchi, pre-heat the oven to 180°c and place the potatoes on a baking sheet.
Place in the oven and bake until the potatoes are soft and fluffy on the inside.
Remove from the oven and allow to cool for 10 minutes.
Halve the potatoes and scoop out the flesh and place into a bowl.
Mash the potatoes and add the egg yolk, truffle oil, seasoning and just enough flour to form a soft, but firm, dough.
Break tennis ball-sized pieces off the dough and roll into long sausages. Slice your gnocchi into desired lengths and press on them with a fork to create little indents to suck up the sauce.
Place on a floured tray and set aside until you're ready to cook the gnocchi.
To make the ragu, melt the butter in a frying pan and fry the mushrooms until golden brown.
Add the garlic and rub and fry for another 30 seconds then add the wine, stock and thyme.
Allow the sauce to bubble and reduce for 10 minutes then add the lemon juice, cream and season to taste.
To cook the gnocchi, bring a large pot of salted water to the boil and drop the gnocchi in gently.
Once they float to the top they're cooked. Scoop them out with a slotted spoon and toss them with the mushroom ragu.
Serve immediately with a generous amount of grated Parmesan.