Potato Gnocchi with Walnut Sugo and Shiitake Mushrooms

Another recipe that combines tomatoes and mushrooms, I can't help it but for me that is a heavenly combination, the tomatoes change it's flavor almost into that of lemons, love the pronounced acidity! And the dough is really pleasant to knead, not sticky to the hands at all, so no worries here.

Serves 2

⏱ 45 minutes

Walnut Sugo

• 1 ½ tomatoes
• 2 sprigs thyme
• 1 clove garlic
• 30 ml olive oil
• ½ t cane sugar
• ¼ t sea salt
• 15 g walnuts

First roast the walnuts a little so that the sugo becomes a little crispier.

Then peel the garlic, destem the thyme and put all of the ingredients into a food processor.

Pulse for a while but leave some texture.

Gnocchi

• 250 g floury potatoes
• 65 g flour
• 15 g cornstarch
• 1 T olive oil
• Whole nutmeg
• ½ t sea salt
• Ice water

Cook the potatoes in slightly salted boiling water for about 25 minutes on medium to high.

After done, drain the potatoes, cut in half and put in a bowl. You can prepare fresh slightly salted water for the gnocchi and bring to a simmer.

Mash a little then grate some nutmeg into the bowl and add the remaining ingredients.

Knead the dough until you can form a ball.

Flour your cutting board lightly, then seperate the ball in half and roll two long cigars.

Cut at an angle into 2 cm pieces.

Toss into the simmering water for roughly 2 minutes.

If they start to float on the surface you can skim them off and put into the ice water.

Mushrooms

• Olive oil
• 100 g shiitake mushrooms
• ¼ t sea salt

Put a little film of oil in a pan, heat to high and sear the mushrooms for 5 minutes.

Then reduce to medium, add the salt and the walnut sugo.

Drain the gnocchi, add to the pan and cook for another two minutes.

• 15 g baby spinach

Remove from heat, add the baby spinach and stir til it wilts.

Put in two bowls and enjoy.

Bon appétit,
Miron