Some people don't like mushrooms, but we like them so much that we brought a double dose recipe!
Serves 4 people
For the Gnocchi:
600g orange sweet potato
500g white potato
150g (approximately) t55 flour or zero zero
Salt, pepper, nutmeg
Sauteed mushrooms:
500g mushrooms to taste
Rosemary
1 clove of garlic
50ml Tawny Port wine (there are already some vegan Port wines)
Salt, pepper
Wild sauce:
500 mL soy vegetable drink
30g Aged Porcini
80mL Port wine
1 clove of garlic
1 rosemary branch
1) Wash the potatoes, place on a tray and sprinkle with coarse salt. Bake in the oven at 180ºC. The time will depend on the thickness of the potato, so stick a knife occasionally. Sweet potatoes tend to bake faster and can be removed from the oven as soon as they are ready.
2) Leave to cool and peel with the help of a small knife. Mash the potato. As the potato loses water, and consequently weight, during cooking, it is necessary to weigh the remaining puree to be able to knead the gnocchi. This is the magic formula:
1kg of potatoes
300g flour
10g fine salt
3) Weigh the ingredients proportional to the roasted potato, add pepper and nutmeg, and knead. You may need to add a little more flour, but don't overdo it or the gnocchi will be too dense.
4) On the counter, divide the paste into small mounds and make rolls with your hands, about 1.5cm in diameter. Using a knife or spatula, cut the roll into 2cm long pieces and place on a tray sprinkled with flour.
5) To cook them, place them in a pan with boiling water and salt until they float and remove them with a slotted spoon when they are ready.
6) For the sauce, start by placing the Port wine with the garlic clove and rosemary in a pan and letting it reduce to ⅓. Add the soy drink and Aged Porcini in pieces and let it reduce by half. Remove the garlic and rosemary and emulsify with a hand blender. Adjust the seasoning if necessary. If you want to use another vegetable drink, you may need to add some thickener, such as cornstarch or xanthan gum.
7) To finish this dish, sauté the mushrooms in the pan with the rosemary and garlic until they are golden, season with salt and pepper and cool with a little Port wine. Add the gnocchi to the same pan until they gain some color.
8) Place the sauce at the bottom of the dish, the gnocchi and mushrooms on top, and finish with small pieces of Aged Porcini and lemon zest.