Chef Emmanuel’s recipe harks back to his childhood years living in his grandparents’ house on Lake Iseo, Italy and feasting on his neighbour’s gnocchi.
Russet potatoes 1kg
Plain (all-purpose flour) 200g
Rock salt 2 tsp
Fresh basil 10g
Vieux comte cheese 50g grated or thinly sliced
Matsutake mushrooms 6 pieces, cleaned
Olive oil 50ml
Salt to taste
Pepper to taste
Vegetable stock 75ml
Ground nutmeg 1 tsp
Leek 200g (use only the white portion), finely sliced
Black truffle 30g, shaved
- Bake the potatoes in the oven at 175°C for 1 hour.
- Cut the baked potatoes into halves and spoon out the flesh of the potatoes. Press potatoes through a sieve to mash.
- Mix mash potatoes with flour, eggs and salt to form dough. Divide dough into four parts, then roll into long pieces, like sausages. Cut into 2-3cm lengths and use a fork to make grooves in the gnocchi.
- Gnocchi can be made in advance. Just sprinkle some flour over them and set aside until you are ready to cook them. To cook the gnocchi, boil them or cook them in salted boiling water for about 2 minutes. If you hacve made the gnocchi in advance, toss with a little bit of olive oil to refresh them if you would like, just as you would pre-cooked pasta.
- Using a sharp knife or a mandolin, slice the matsutake mushroom thinly. Take ½ the slices and sauté in a pan using very low heat for about 15 minutes with olive oil, salt and pepper.
- Bring the vegetable stock to the boil and add half the butter and nutmeg. Braise leek in this mixture for 15 minutes,
- Combine the cooked mushrooms and braised leek. Add remaining butter.
Pour sauce over gnocchi and arrange mushrooms and leek on top of gnocchi. Garnish with remaining raw matsutake, thinly sliced black truffles, fresh basil, parsley and Vieux Comte.