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Gnocchi With Bone Marrow And Portobello Mushroom
Recipe

15 INGREDIENTS • 10 STEPS • 2HRS

Gnocchi With Bone Marrow And Portobello Mushroom

4.0
1 rating
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.
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
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.
2HRS
Total Time
$3.46
Cost Per Serving
Ingredients
Servings
4
US / Metric
Baked Potato Gnocchi
Maris Piper Potato
4
Maris Piper Potatoes, scrubbed
or Other Floury Potato
Rock Salt
1 cup
Rock Salt
about a cup
All-Purpose Flour
1 cup
Egg
2
Eggs, separated
just the yolk
Fine Salt
1 tsp
Fine Salt
Olive Oil
as needed
Portobello and Bone Marrow Sauce
Portobello Mushroom
1
Large Portobello Mushroom, roughly chopped
Garlic
4 cloves
Garlic, peeled, crushed
Beef Marrow Bones
8
Beef Marrow Bones
Extra-Virgin Olive Oil
as needed
Extra-Virgin Olive Oil
Fresh Thyme
to taste
Fresh Thyme
woody stalks removed
Parmesan Cheese
to taste
Coarse Sea Salt
to taste
Coarse Black Pepper
to taste
Coarse Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
2524
Fat
244.9 g
Protein
28.8 g
Carbs
51.7 g
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Gnocchi With Bone Marrow And Portobello Mushroom
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East After Noon
A literary soul writer, stylist, recipe developer and neutralist.
http://eastafternoon.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with greaseproof paper and pour the rock salt along the middle.
step 2
Using a sharp knife, prick the Maris Piper Potatoes (4) all over and rub with a little Olive Oil (as needed). Place on top of the Rock Salt (1 cup) and bake in the oven for an hour or until tender. Leave to cool while you make the sauce.
step 2 Using a sharp knife, prick the Maris Piper Potatoes (4) all over and rub with a little Olive Oil (as needed). Place on top of the Rock Salt (1 cup) and bake in the oven for an hour or until tender. Leave to cool while you make the sauce.
step 3
Roast the Beef Marrow Bones (8) 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 (to taste) and Coarse Black Pepper (to taste). Roast the bones for about 10 minutes or until browned. Allow to cool slightly.
step 4
In the meantime, add Portobello Mushroom (1) to a frying pan and sauté in the Salted Butter (2 Tbsp). Add Fresh Thyme (to taste), along with the Garlic (4 cloves). Sauté over low heat until soft and fragrant.
step 5
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.
step 6
To make the gnocchi, split open the baked potatoes, and spoon the insides into a potato ricer and rice into a large mixing bowl. Add the Fine Salt (1 tsp), yolks of the Eggs (2), and All-Purpose Flour (1 cup). Use a wooden spoon to combine. Turn the dough out onto a floured surface and gently knead until smooth.
step 7
Divide the dough into 4 portions, rolling each into a log about 30 cm (a ruler) in length.
step 8
Using a lightly floured knife, cut the logs into 2 cm 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.
step 8 Using a lightly floured knife, cut the logs into 2 cm 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.
step 9
Arrange the cut gnocchi on a floured tray and cover with a tea towel until ready to cook.
step 10
Add a little Extra-Virgin Olive Oil (as needed) 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 (to taste).
step 10 Add a little Extra-Virgin Olive Oil (as needed) 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 (to taste).
Tags
Shellfish-Free
Dinner
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