King Oyster Ragout with Gnocchi

Cook the potatoes well in the potato pot in the oven or as jacket potatoes. Then immediately press hot through the press, this is very quick if you simply cut the potatoes in the middle, put them into the press with the cut surface facing down and press them through, the peel remains in the press and can be easily removed.

Then press the potato mixture through the press again and let it evaporate a little in a wide bowl. Now add the flour, the egg and the salt and work into a smooth dough. I deliberately did not specify the amount, I always add it spoon by spoon until the consistency is right, it also depends on the type of potato.

Now put some rice flour on the work surface. Cover a large board with a kitchen towel and dust it with a little rice flour. Shape the dough on the work surface into rolls about the size of a finger and cut off pieces approx. 1.5-2 cm thick with a sharp knife.

Now roll the gnocchi with gentle pressure over the prongs of a fork so that the typical grooves form and then park the gnocchi on the floured (rice flour) plate. Bring a saucepan of lightly salted water to the boil and cook the gnocchi in it. They are good when they swim up. Remove from the water with a slotted spoon.

Cut the king oyster mushrooms into bite-sized pieces. Heat some oil in a pan and fry the king oyster mushrooms on all sides, so that toasted aromas develop. It is important that the pan is very hot, otherwise the mushrooms will start to boil and the consistency will be a bit slimy - nobody wants it.

In the last two minutes add the shallot and the garlic and then deglaze with the Madeira and let it reduce. Then add the vegetable stock and the cream and simmer at medium temperature until the desired sauce consistency is achieved.

Now season with salt and pepper and Espelette pepper, add the gnocchis and let simmer for a few minutes while swirling.