This recipe arrived from Delheim wine estate where they enjoy wild mushroom harvests in the winter, and dry some of porcini funghi for later use. If you cannot access this ingredient, double the quantity of the fresh mushrooms. Also a good idea is to practise making gnocchi on the family first before attempting it for guests - not difficult but fiddly.
2 cups cooked mashed potato
1 cup flour
1 egg yolk
salt and pepper
1T olive oil
80g dried porcini msurhooms
250g mixed mushrooms
1 onion, finely chopped
3 cloves garlic , minced
1 cup cream
1 cup mushroom or vegetable stock
half cup grated parmesan cheese
ground black pepper
fresh basil leaves
Make the sauce: Pour very hot stock or water over dried mushrooms and soak about 15 mins. Drain, reserve stock or water.
Heat the oil add the onion, mushrooms and drained porcini mushrooms. Cook gently until mushrooms are tender but not brown, about 5 mins. Add the garlic and cook about 2 mins. Add the cream and reserved stock or water and increase heat until mixture simmers, simmer until sauce has thickened. Season to taste. Finish with cheese when serving.
Make the gnocchi: Mix the mash, egg yolk, flour and a little salt to form a dough that is soft and a little sticky. Generously flour a working surface and your hands, place dough on surface and form a long sausage, about 3cm thick. Cut into 2cm pieces and press each lightly with back of a fork. Bring a pot of water to the boil and place gnocchi piece gently into water, and boil until they float to the top. Can leave for another few seconds and then take out using slotted spoon. Heat the oil and butter together and gently fry the gnocchi in batches untl golden..
Serve with the mushroom sauce, top with parmesan and shredded basil leaves .
A light-bodied red wine like Delheim Shiraz Cabernet Sauvignon makes a good partner.
Serves 2 hungry diners or 4 moderate appetites.