Enjoy a heart warming dinner from scratch with your family and friends – If you love mushrooms and Italian dinning try Josef's home-made recipe, bring the house together with this delicious meal!
1 1/3 cups (200g) Gluten free plain flour, plus a little extra
1 ¼ pound of Pine mushrooms
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, peeled and sliced
½ teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup white wine
Grated Parmesan for and chive garnish for serving
1.First, Place potatoes in a saucepan. Cover with cold water and bring to the boil over high heat. Cook for 20-25 minutes or until just tender when tested with a skewer. Drain well. Set aside until just cool enough to handle. While still hot, peel by hand and discard skins. Using a potato ricer or mouli (French rotary grater), puree potatoes into a bowl. Season to taste with salt. Cool slightly
2. Add the flour to potatoes then use your hands to knead briefly until a soft dough forms. If mixture is still sticky, add a little more flour (the amount of flour added is crucial - too much flour will make the cooked gnocchi heavy and tough, while too little flour will cause gnocchi to disintegrate during cooking). Turn dough on to a lightly floured surface.
6.In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and start stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more.