Olive gnocchi with pine mushrooms


You'll need

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

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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