FEATURE RECIPE
Olive gnocchi with pine mushrooms

Olive gnocchi with pine mushrooms

Pine mushrooms may have pine needles attached, but don’t discard these. Clean the needles, along with the mushrooms, and add for extra flavour.

Serves 6

Cooking Time Prep time 30 mins, cook 35 mins



2 tbsp   extra-virgin olive oil
50 gm   butter
3   cloves of garlic, thinly sliced
6   small pine mushrooms, thickly sliced
1/3 cup   (loosely packed) flat-leaf parsley, coarsely chopped
Olive gnocchi
800 gm   (about 3) large desiree potatoes
3   egg yolks
80 gm   (½ cup) black olives, pitted and finely chopped
110 gm   (¾ cup) plain flour


1 For gnocchi, bring potatoes to boil in a large saucepan, cook until tender (25-30 minutes). Drain, peel and pass through a potato ricer into a bowl. Beat in egg yolks, add olives and flour and gently work mixture together. Turn onto a floured work surface and, using your hands, roll into 2cm-thick logs. Cut logs widthways into 1½cm pieces, pinch in the sides of each piece slightly and set aside.
2 Bring a large saucepan of salted water to the boil, add gnocchi and simmer over medium heat until they float to the surface (2-3 minutes). Transfer to a tray to keep warm.
3 Heat olive oil and butter in a large frying pan, when butter starts to foam, add garlic and mushrooms and cook, stirring occasionally, until soft (2-3 minutes). Add gnocchi, gently toss until coated, scatter with parsley and serve immediately.


RECIPE Lisa Featherby PHOTOGRAPHY Con Poulos STYLING Geraldine Munoz and Lisa Featherby

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