Gnocchi With Bone Marrow And Portobello Mushroom
Since mushrooms and potato generally get along, this recipe fashions a sauce from the mushroom to serve with homemade gnocchi. Add to that some roasted bone marrow and one has a winter dish that doesn’t skimp on richness or flavour.
4 Maris Piper Potato
250 mL Rock Salt
to taste Olive Oil
125 mL All-Purpose Flour
5 mL Fine Salt
1 Portobello Mushroom
to taste Fresh Thyme
4 clove Garlic
8 Beef Marrow Bones
1 oz Salted Butter
to taste Extra-Virgin Olive Oil
to taste Coarse Sea Salt and Pepper
to taste Parmesan Cheese
Separate the Egg Yolk and set aside.
Preheat the oven to 200 degrees C (390 degrees F). Line a baking sheet with grease proof paper and pour the rock salt along the middle.
Using a sharp knife, prick the Maris Piper Potato all over and rub with a little Olive Oil. Place on top of the Rock Salt and bake for just oven an hour or until tender. Leave to cool while you make the sauce.
To make the gnocchi, split open the baked potatoes, spoon the insides into a potato ricer and rice into a large mixing bowl. Add the Fine Salt Egg Yolks and All-Purpose Flour. Use a wooden spoon to combine. Turn the dough out on to a floured surface and gently knead until smooth.
Divide the dough into 4 portions, rolling each into a log about 30 cm (a ruler) in length.
Using a lightly floured knife, cut the logs into 2cm pieces. Here you can either opt for classic gnocchi and roll each dumpling over a floured fork to achieve the identifiable indentations or you could leave the gnocchi as it and sauce them in a little butter instead of boiling.
Arrange the cut gnocchi on a floured tray and cover with a tea towel until ready to cook.
Roast the Beef Marrow Bones in the oven just after you’ve removed the baked potatoes. To do this, arrange the bones on a lined baking sheet and season with Coarse Sea Salt and Pepper. Roast the bones for about 10 minutes or until browned. Allow to cool slightly.
In the meantime, roughly chop the Portobello Mushroom, add to a frying pan and sauté in the Salted Butter. Remove the Fresh Thyme from the woody stalks and add to the mushrooms, along with the Garlic. Sauté over low heat until soft and fragrant.
Using a spoon or fork, extract the marrow from within the bones and add to the mushroom sauce and season to taste. Remove the sauce from the heat but keep it warm until needed.
Add a little Extra-Virgin Olive Oil to another frying pan and gently sauté each gnocchi dumpling until golden brown on either side. Serve the gnocchi in warmed bowls over a small helping of the Portobello & Bone Marrow sauce and a grating of fresh Parmesan Cheese.