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Wild Garlic Gnocchi with Mixed Mushrooms, Peas and Guanciale

5 from 5 votes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 2 people
Calories 138 kcal

Ingredients
 

For the gnocchi

  • 600 g Floury potatoes
  • 200 g Sifted flour
  • 100 g Wild garlic
  • 2 Egg yolk
  • Butter
  • Pepper from the grinder
  • Sea salt from the mill
  • Nutmeg

For the mixed mushrooms and guanciale

  • 300 g Mixed mushrooms e.g. Chamignons and king oyster mushrooms
  • 150 g Guanciale
  • 100 g Peas frozen
  • Mersalt from the mill
  • Pepper from the grinder
  • Butter
  • Olive oil
  • Freshly grated Parmesan

Instructions
 

For the gnocchi

  • Preheat the oven to 200 °. Bake the potatoes on a baking sheet for about 1 hour until they are cooked. Take out of the oven, cut lengthways open the still hot potatoes and scrape out the potato meat with a spoon. Press through a potato press and briefly mix with the egg yolk and flour. Season with salt, pepper and nutmeg. Add one or 2 flakes of butter. Knead with floured hands to make a dough. Fold in the finely chopped wild garlic beforehand. Cut the dough into smaller portions and roll into long cigars. Cut small pieces about 5cm long with the knife. I like to leave the gnocchis in the form of small pillows. Put on a saucepan with water and add enough salt. When the water boils turn down the temperature and let the gnocchi simmer. Stir occasionally, after about 3-5 minutes the gnocchi float on top and are ready.

For the mixed mushrooms and guanciale

  • While the water is being brought to a boil. Clean the mushrooms and cut into slices or pieces of the same size. Roughly dice the guanciale. Heat the olive oil and a pinch of butter in a pan and fry the mushrooms and the guanciale. Season with salt and pepper and place in a bowl. Wipe the pan out if necessary and heat the olive oil. Use a slotted spoon to lift the finished gnocchi from the cooking water directly into the pan and fry them. Add the peas and mushrooms. Melt a little butter in it and mix well. To finish, sprinkle with Parmesan and serve.

Nutrition

Serving: 100gCalories: 138kcalCarbohydrates: 29.3gProtein: 3.9gFat: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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