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.
Total Time
2hr
4.0
1 Rating
Author: East After Noon
Servings:
4
Ingredients
Baked Potato Gnocchi
•
4
Maris Piper Potatoes
, scrubbed
or Other Floury Potato
•
1
cup
Rock Salt
•
1
cup
All-Purpose Flour
, sifted
•
2
Eggs
, separated
•
1
tsp
Fine Salt
•
as needed
Olive Oil
Portobello and Bone Marrow Sauce
•
1
Large
Portobello Mushroom
, roughly chopped
•
4
cloves
Garlic
, peeled, crushed
•
8
Beef Marrow Bones
•
2
Tbsp
Salted Butter
•
as needed
Extra-Virgin Olive Oil
•
to taste
Fresh Thyme
•
to taste
Parmesan Cheese
•
to taste
Coarse Sea Salt
•
to taste
Coarse Black Pepper
Cooking Instructions
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.
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.
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.
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.
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.
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.
7.
Divide the dough into 4 portions, rolling each into a log about 30 cm (a ruler) in length.
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.
9.
Arrange the cut gnocchi on a floured tray and cover with a tea towel until ready to cook.
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).
Nutrition Per Serving
CALORIES
2524
FAT
244.9 g
PROTEIN
28.8 g
CARBS
51.7 g
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