Mushroom Gnocchi GF, Vego

This is a pretty quick and easy way to make a gnocchi for dinner. And who doesn't love those soft little nuggets of delicious savoury-ness?

Ingredients: 

Two potatoes

Approx 1 cup Spelt Flour plus a little extra for kneading

1 egg, lightly whisked, 

1/3 cup milk

For the sauce

6 button mushrooms

150g butter

1/2 cup grated parmesan

1/3 cup verjuice

Peel and cube the potatoes and boil until soft. Drain in a colander and run cold water over them until they are cool to the touch. Transfer to a large mixing bowl. Add the flour and milk, then egg, and whisk vigorously with a wooden spoon, bashing out lumps. It should be smooth and pale.

 Gradually incorporate the flour so that a loose dough forms. Turn it out onto a flat, clean surface and add a little more flour. 

Knead until it's a pliable consistency. Section it into quarters and form long snake like lines. Chop into bite size pieces and transfer to a separate plate lightly sprinkled with flour. 

Get a pot of salted water boiling meanwhile, then add all the gnocchi at once. When Gnocchi is ready, it will float to the surface. It will take a max of five minutes to cook once the water is boiling. 

To make the sauce, put butter in a large frying pan and heat until golden and frothing. Add the mushrooms and cook until browned, then deglaze with verjuice. 

Reduce the temperature to leave to simmer. Use a large slotted spoon on sieve to lift the gnocchi from the water and incorporate straight into the buttery mushies. Top with grated cheese and a little extra butter if you'd like. 

Serve topped with additional cheese. A hit in our house (though we add a good grind of salt and pepper and fresh basil leaves, and accompany it with a dry riesling, for the grown ups!).