Gnocchi with Porcini and Mushrooms

There are really good ready-made gnocchi available these days. This is a quick and flavourful dinner that you can whip up on a cold evening during a busy week.

Serves 2

400g potato gnocchi
1 small bunch sage
2 cloves garlic
100g chestnut mushrooms
250g container shitake mushrooms
8g dried porcini
125ml cream
75g rocket
4 tablespoons olive oil
salt and pepper

Bring a pan of salted water to the boil. Place the porcini in a bowl with 250 m hot water to reconstitute them. Pick the sage leaves from the stalks. Finely chop the garlic and slice the chestnut mushrooms.

Heat a frying pan over medium heat with 3 tablespoons olive oil and fry the sage leaves until crispy. Remove from the pan and drain on piece of kitchen paper.

Remove the stalks from the shitake and slice the mushrooms. Remove the porcini from the water and chop them finely. Keep the porcini water for the sauce. Add the mushrooms, garlic and porcini to the pan and fry for 5 minutes until golden brown. Add the cream and porcini water to the pan and boil until reduced by a third. Season with salt and pepper.

Add the gnocchi to the pan of boiling water and cook for a few minutes until they float to the surface. Scoop them gently out of the pan and add to the sauce. Mix all the ingredients carefully together.

Dress the rocket with 1 tablespoon olive oil, salt and pepper. Divide the gnocchi between 2 plates. Top with the crispy sage leaves and serve with the rocket salad.



voor 2 personen

400gr aardappel gnocchi
1 bosje salie
2 teentjes knoflook
100gr kastanjechampignons
250gr shiitake
8gr gedroogde porcini
125ml slagroom
75gr rucola
4 eetlepels olijfolie
zout en peper

Breng een pan water met zout aan de kook. Week de porcini in een kommetje met 250 ml warm water. Pluk de salieblaadjes van de steeltjes. Snijd de knoflook fijn, en de champignons.

Verwarm een koekenpan op medium vuur met 3 eetlepels olijfolie en bak de salieblaadjes knapperig. Haal ze uit de pan en laat op een stukje keukenpapier uitlekken.

Haal de steeltjes van de shitake en snijd ze in plakjes. Haal de porcini uit het water en snijd ze fijn. Bewaar het porcini-water voor de saus. Voeg de paddenstoelen, knoflook en porcini toe aan de pan en bak in 5 minuten goudbruin. Voeg de slagroom en porcini-water toe aan de pan en kook voor 1/3 in. Breng op smaak met zout en peper.

Voeg de gnocchi toe aan de pan met kokend water en kook een enkele minuten tot dat ze boven komen drijven. Schep ze voorzichtig uit het water en voeg toe aan de saus. Meng ze er voorzichtig doorheen.

Meng de rucola met 1 eetlepel olijfolie, zout en peper. Verdeel de gnocchi over 2 borden. Verdeel de blaadjes salie over de 2 borden.

Porcini Risotto

Serves 2

200 g risotto rice
20 g dried porcini
400 g oyster mushrooms or mixed wild mushrooms
1 vegetable stock cube
1 shallot
1 clove garlic
1 small bunch flat leaf parsley
50 g grated Parmesan
30 g butter
4 tablespoons olive oil
100 ml white wine
salt and freshly ground black pepper

Finely chop the shallot and garlic. Dissolve the stock cube in 750 ml hot water and keep warm in a pan set over a low heat. Soak the dried porcini for about 10 minutes in warm water and save the soaking liquid. Finely chop the parsley.

Heat a heavy-based pan over medium heat with 2 tablespoons olive oil. Add the shallot and sweat for 2 minutes. Add the garlic and fry for a further 1 minute. Add the risotto rice and fry until it begins to turn opaque. Add 100 ml white wine and cook gently until it has been absorbed by the rice.

Roughly chop the porcini and add to the rice. Add a little stock together with the porcini liquid. Allow the rice to absorb all the liquid before you add the next ladle of stock. Stir gently and often so that the rice doesn’t stick

Tear the oyster mushrooms or clean and roughly chop the mixed wild mushrooms if using. Heat a grill pan over medium heat with 2 tablespoons olive oil and grill for about 5 minutes until golden. Season with salt and pepper.

The risotto is cooked when it’s tender but with a bite. Remove from the heat and stand for 2 minutes. Add 30 g butter and ¾ of the Parmesan, salt, pepper and parsley.

Spoon the risotto into serving bowls, laying the grilled mushrooms on top. Sprinkle with the remaining Parmesan and serve.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

Klik hier voor het recept in Nederlands.