4 servings:

750g large baking potatoes

200g semolina flour

2 tbsp of potato starch

4 tbsp grated parmesan

4 tbsp olive oil

50g of leeks

100g of bottom mushrooms

100g oyster mushrooms

1 garlic clove

2 tbsp of plain flour

1 cup of dried forest mushrooms (dust)

Pierce a potatoes with a pin or knife and bake with the skin at 170 degrees for about 1 hour. Then allow to cool, cut them in half and scoop out the inside with a spoon. Crush it, add flour, starch, salt, a spoonful of parmesan, olive oil and knead to a smooth dough. Let it rest 10 minutes. Then roll out long shapes and cut them into smaller pieces. Cook in boiling water (or steam) for 2-3 minutes until they floats on top.

Sprinkle the potato skins with flour and fry in 170 degrees in hot oil to golden brown. Dry on a kitchen paper and season with salt.

Fry sliced garlic in olive oil and add the slices mushrooms. After a while add the slices leeks. Season with salt and pepper and cook for 2 minutes so the leeks softens.

To make the mushroom dust, blend smoothly dried forest mushrooms and then transfer them to the tea net. Can be used in mushroom dishes or stews. Put everything on a plate and garnish with parsley and grated parmesan.

The post Baked potato gnocchi with leeks and mushrooms appeared first on Oh My Chef.

For 2 portions

800 g baking potatoes
200 g coarse salt
2 egg yolks
50 g butter
200 g semolina
1 small cucumber
6 radishes
1 black truffle
300 ml double cream
30 g pecorino cheese
10 ml white truffle oil
some rocket salat for garnish

Prick the potatoes with a knife and and place them on coarse salt in a tray. Bake at 180 degrees for about 1 hour – depending on the size of potatoes. Just try one potato with a fork to test if it is ready. It should go in easily.

Cut the potatoes in half, scrape them out and pass through a sieve. Stir in egg yolks and melted butter. Finally, add the flour and season the whole mix lightly.

Put the mixture into a piping bag. Take a plate and stretch some cling film on it: make sure it is tight. Then cut off the corner of the bag. Make long potato stripes and chill them in the fridge.

Cook the gnocchi in a bamboo steamer for about 8-10 minutes. It’s good to use a baking paper or just them on the plate. Let them cool down a bit again and cut into diamond shapes.

Slice the truffles with fine slicer – the best are made of olive wood and you can buy them in specialized Italian stores. Cut the truffle with a cutting ring and use the rest for truffle cream. Work quickly because they dry out and  you want to eat them fresh. Slice the cucumber thinly and cut out rings, do the same with radishes.
Reduce the cream by half, add the trimmings of truffles, grated cheese and truffle oil. Season with salt and pepper.

Finally, fry the gnocchi until golden brown with butter and check the seasoning. Pour a little cream on the plate, add the remaining ingredients and garnish with rocket, pecorino cheese and fresh truffle. Enjoy!

The post Gnocchi with truffle cream, pecorino cheese and fresh black truffle appeared first on Oh My Chef.

For 2 portions

1 hokkaido pumpkin (around 500 g)
1 egg
100 g flour (semolina or farina)
50 g butter
20 g grated parmesan
1 bird’s eye chilli
1 pear
30 g pumpkin seeds
50 g gorgonzola
80 ml whipping cream
20 g parsley
5 ml pumpkin oil
10 ml honey
salt, pepper, olive oil, lemon
piping bag
silicone baking mat or baking paper and cling film
bamboo steamer

First, wash the pumpkin, cut it in half and deseed it. Cut the pumpkin in smaller pieces, drizzle over with honey, add the chilli cut in half, add olive oil and season with salt and pepper. Move the mixture to a tray – it is better to use a baking paper or a silicone mat (I highly recommend you to buy one, it’s great).

Bake on 160 degrees until soft, it takes about 25 minutes. Remove the chilli and blend the pumpkin until smooth. Add the egg yolk, melted butter and blend again. Add the parmesan, flour and continue to blend the mixture (lol, yeah, it does get repetitive, but it has results). The consistency is a little sticky, don’t be afraid though, it’s fine! Move the mixture to the piping bag and get ready for the next step, yey!

Mix the pumpkin seeds together with whipped egg white and salt, move the mix to a tray and bake it in the oven. The temperature can be the same, but leave it there for only 10 minutes. Let it cool down and break into various pieces. It’s a cool decoration and and least you get to use the egg white: we all know how it looks in the fridge after a few days, right?

Back to gnocchi, as we need to cook them now: I like to use a bamboo steamer. Cut out rounds out of cling film (preferably the size that fits the steamer). If you make the rounds double, they will retain shape much better. Put the rounds into the steamer and use the piping bag to create lines about 1 cm thick – they will widen a bit.

Put the steamer with the dough in the fridge, so that it sets. It is quite important: the final shape will be much better. 10 minutes will be enough. Steam for 8 to 10 minutes and cool down again – we will sear the gnocchi later.

Cut the pear into shapes of your choice and drizzle with lemon, so that it doesn’t turn brown.

Prepare a little pot and put in the cream, half of the gorgonzola and let it simmer. Season with pepper. Save the remaining cheese for plating.

Cut the gnocchi in diamond shapes and sear them on some olive oil. Season with salt. They are slightly sweet, but gorgonzola is relatively salty, so the balance is good. Add some thinly sliced lemon zest (or use a zester).

Arrange the gnocchi on the plate, add the cream, fresh pear, gorgonzola, baked pumpkin seeds and some parsley leaves. It is a lovely dish of many textures and good for vegetarians, too! Enjoy 🙂

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