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Marvellous mushrooms

Gnocchi with mushrooms and pecans

Homemade gnocchi is quicker to make than you think. Practice makes perfect and soon you’ll be serving fresh gnocchi within an hour – but feel free to take a shortcut with a store-bought packet if you’re short on time (or lack the confidence).

Serves 4 Preparation time: 50 minutes Cooking time: 30 minutes

 6 large potatoes (about 800g)
 1 egg yolk
 salt, pepper and nutmeg
 about 250ml flour, sifted twice (see tip)
 semolina, for rolling

SAUCE

 45ml olive oil
 250g button mushrooms, cut into thick slices
 125ml pecan nuts, finely chopped
 1 clove garlic, finely chopped
 5ml tomato paste
 80g (1 packet) flat-leaf parsley, finely chopped

1 Place the whole potatoes in salted water and boil until soft (about 20 minutes, depending on the size of the potatoes).

2 Make the sauce Fry the mushrooms in half of the oil until golden-brown. Stir in the pecan nuts, garlic, tomato paste and parsley and season with salt and pepper to taste.

Drain the potatoes, cool until you can handle them, then peel. (Gloves will help, the potatoes should preferably still be slightly hot.)

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