Nicola Potato Gnocchi
Meals like this make us question our carnivorousness... a hearty vego option that is deliciousness personified...


Gnocchi 1 kg (approx) of Nicola Potatoes – washed, but not peeled 1 free range egg 250g (approx) of plain flour 1 pinch of Salt Mushroom Sauce 100g of Onion 500g of Mushrooms 150g of Butter 2 cloves of Garlic 150 ml of White wine 500ml of Cream Truffle Pecorino to finish Sliced chives to garnish


1. Place potatoes in a pot of cold water, bring to the boil and simmer until cooked. 2. Strain potatoes and peel while still hot. 3. With a mouli or potato press mash potatoes on to a bench. 4. Add flour, salt and egg. 5. Mix gently until just combined and dough is slightly springy. 6. Divide dough into 6 and roll into long cigar shapes. 7. Cut into 3 cm lengths – roll on patterned block, grater, or fork. 8. In a large pot of boiling salted water add the gnocchi and stir gently. 9. The gnocchi will be cooked when it floats to the top. 10. Remove the gnocchi from the pot and add to desired sauce. Note - If not using gnocchi immediately, place in iced water, then drain and refrigerate for up to 3 days.Recipe provided by: Mushroom Sauce 1. Sweat the onion & garlic in butter. 2. Add the mushrooms & soften. 3. Add the white wine & simmer for 5 minutes. 4. Add the cream, bring to the boil & season. 5. Add Gnocchi, truffle pecorino & garnish with sliced chives Recipe provided by: