Easy to make and even easier on your wallet, this surprisingly simple and seriously scrumptious potato-based Gnocchi recipe is a certified dinner winner.
You’ll need: For the Gnocchi – 500g potatoes; 60ml Lancewood Sour Cream; salt & freshly ground black pepper, to taste; 300ml cake flour, plus extra for kneading and dusting; 80ml butter; 3 sage leaves
For the mushroom sauce – 250ml Lancewood Sauce Delight Mushroom Sauce; 190ml Lancewood Sour Cream; 500ml baby spinach, shredded and tightly packed; 250ml Lancewood White Cheddar, grated; salt and freshly ground black pepper to taste; 80ml milk
For the fried mushrooms – 60ml butter; 250g brown mushrooms, sliced; sage leaves
To finish – Lancewood Cheddar, grated
Cook the potatoes in salted water until soft. Leave to cool slightly. Peel and mash until very smooth. Add the sour cream and salt and freshly ground black pepper to taste. Add 300ml flour and mix through. Sprinkle the remaining flour on a clean surface and turn the dough out onto the floured surface.
Knead, work in more flour as you go along until the dough becomes solid and doesn’t stick to the surface. Add a bit more flour if necessary. Shape into a ball and cut into 4 equal parts. Roll 1 part into a long rope approximately 2.5 cm thick. Cut into 1 cm pieces and dust with flour. Repeat with the remaining dough.
Roll over the back of a fork if you want a decorative pattern on the gnocchi. Bring salted water to a boil and drop the gnocchi in small batches into the boiling water. Do not overcrowd the pot. It should be in a single layer.
Boil for 3 – 5 minutes until the gnocchi rises to the surface. Remove with a slotted spoon. Heat the butter and the sage leaves together and fry the gnocchi in batches in the butter until browning around the edges. Keep warm.
In a small saucepan, combine the mushroom sauce and the sour cream and heat through. Add the spinach and stir until wilted. Add the cheese, seasoning and milk together and mix through.
Heat the butter and fry the mushrooms until golden. Add the sage leaves and fry for 1 more minute.
To finish – Pour the mushroom sauce over the gnocchi and toss to coat. Top with the fried mushrooms and sprinkle with grated cheese.
*Recipe and image by Lancewood.