- 250g/9oz Desiree potatoes
- 150g/5oz plain flour
- 30g/1oz cornflour
- 3 egg, yolks only
- salt
- rice flour for rolling out
- 90ml/6 tbsp olive oil
- ½ a red onion, chopped very finely
- 1 garlic clove, chopped very finely
- 150g/5oz mixed mushrooms (button, shiitake, ceps, girolle), chopped very finely
- salt and pepper
- 1 rosemary branch, chopped very finely
- handful of parsley, chopped very finely
- 55g/2oz butter
- handful sage leaves
- 2 tbsp grated Parmesan
- drizzle of balsamic vinegar
- First place the unpeeled potatoes in a pan of slightly salted water, bring to the boil and cook until the potatoes are tender. Keep the potatoes whole – if they are cut, they absorb water. If you prefer, you can bake the potatoes in the oven.
- Meanwhile, make the filling. Heat the olive oil in a pan and sweat the onion and garlic. Then add the mushrooms and stir-fry for a minute. Season with salt and pepper, add the herbs and cook for a few minutes until the mushrooms are soft. Set aside and leave to cool.
- To make the gnocchi, once the potatoes are cooked, drain and leave to cool. When cool, peel and discard the skin and mash the potatoes.
- Place the mashed potato in a large bowl together with the flour and cornflour. Add the eggs and salt and mix well until you get a smooth, but slightly sticky dough.
- Place on a floured worktop and with a rolling pin roll out to a thin sheet. With a 6cm/2½in pastry cutter, cut out approximately 20 rounds. Place 1 tsp of the filling in the centre of half the round shapes. Place the empty ones over the top and with your fingers press down the edges.
- Bring a large saucepan of slightly salted water to the boil, then drop in the gnocchi. When they come up to the surface, cook for a further 2 minutes (remember these are filled gnocchi and much thicker than normal gnocchi, so they need a little longer to cook through).
- Meanwhile, in a pan melt the butter, add the sage and gnocchi, then mix in the parmesan cheese. Mix well together. Drizzle some balsamic vinegar over the top and serve.