Gnocchi with champignon and thyme
Finally, we are at that stage, when I can share my recipes with you with beautiful (or at least I think they are that) pictures taken by my camera. I had some issues with it when I started this whole account, etc. but finally it is solved now, and I cannot wait to share everything with you in a pretty fine quality. I still need to learn a lot about it but I’m on my way. Now let’s talk about today’s recipe.
When I lived in Rome, I loved the food there. Of course I knew about the Italian kitchen even before, but it is different, when you experience it day by day in that country. I was very fascinated about delicious it is with its easiness. You do not need too many ingredients but still you end up with amazing dish.
Gnocchi is the same. The base is a kind of potato pasta what you can combine with anything. You can use any kind of sauce it will be a perfect combination. Before, I always made it with egg but I wanted to make a vegan, gluten and dairy free version of it, then everyone can enjoy it. I had never had gnocchi without eggs before, so I really hoped, that we will end up with the same taste. Well, I can say that it worked. It’s vegan and delicious.
Today, I am going to show you a recipe with brown champignon and thyme from scratch. This is a classic and a delightful combination. However, it takes time to prepare it from scratch but it will worth it, trust me. First of all, you will be proud of you that you have done it, secondly, it is simply more tasteful when it is home made. You know, you cook your love in it. 😉 Let’s get to the actual recipe.
Ingredients (for two)
- 250g yellow potato (approx.)
- 120g gluten free flout (I used Shar)
- pinch of salt
- 450g brown champignon
- 2 cloves of garlic
- thyme (fresh or dryed)
- 2 tbsp coconut butter
- 2 tbsp olive oil
- 100 ml rice cream
- salt, pepper
- 50 g pine nuts (for topping)
- Boil a pot of water and cook the potatoes until they are fork tender, soft. Leave them in whole pieces and do not peel them. Cutting would make them too watery, which is not too good in this case.
- Meanwhile the potatoes are cooking, slice the champignons, chop the thyme leaves, peel the garlic and measure the flour. I like to prepare other things or clean up while I’m waiting for something to be cooked. It will make the process quicker.
- When the potatoes are perfectly cooked, take them out of the water and peel them. Of course, wait a little bit but start to work with them while they are warm. It will make your gnocchi better. When they are peeled, use a potato riser or if you don’t have that (just like I do), then a grater to shred them.
- Add the flour and salt to the potato then mix it together. Knead the dough until it is completely mixed and roll it into a long shape. Rest it for 10 minutes under a clean kitchen towel.
- Cut it in five pieces and roll them in a snake form. You remember when you were young and played with your clay and tried to form a snake or a snail. Do the same now, but try to make it equal wide everywhere. Cut it into 2 cm pieces. You have three options now. 1. Leave them like that; 2. push it in a bit with your finger; or use a fork and roll it down. Like that you will get the original gnocchi shape.
- Put the butter and the olive oil in a skillet. Turn on the heat under it. Smash the garlic or cut into small pieces and add it to the melted oil, add the thyme as well. Fry them for few minutes for the maximum taste. Add the champignons and sauté it. Add the rice cream, the salt and the pepper (your own preferences) and let it simmer on low heat.
- Meanwhile, start to boil a pot of water. When it’s boiling, add the gnocchi and cook it. When it’s floating on the water, let is cook for one more minute, and it is done. Take them out from the water and add it immediately to your sauce. Stir it in carefully (try not to break the gnocchi). Cook the next portion of it and add it to the sauce as well. When everything is in it, turn off the heat.
- In another skillet, roast your pine nuts. Plate your meal and put it on it.
I know it sound a lot to do, I won’t lie it takes some practice, but be patient and take your time. If you need visual help too, then go to my Instagram profile (@marcsisplate), check my Highlights, and you can see, how I made the entire dish from scratch.
I hope you will give it a try. If you did, tag me and use my hashtag (#marcsisplate), then I can see your recreations!
Have a nice time with cooking!