JOSEF'S RECIPE: Gluten-free Gnocchi with Pine mushrooms

4 (750g) desiree potatoes, unpeeled
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.

3. Cut dough into 4 equal-sized pieces. Using your hands, gently roll each piece out to form a log about 2cm wide. Using a lightly floured knife, cut each log into 1.5cm-long pieces.

4. Roll each ball of gnocchi over the tines of a lightly-floured fork, pressing gently with your index finger or thumb underneath as you go, to form a dent in the back of each one and fork marks on the other side (this creates a textured surface, helping sauces to cling to cooked gnocchi).

5. Bring a large saucepan of water to the boil. Add 1/4 of the gnocchi. As they cook, gnocchi will rise to the surface of the water. Continue cooking gnocchi at the surface for about 10 seconds then remove with a large slotted spoon and drain well. 
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.

7.Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.