I’d never made gnocchi before making this dish, mainly because I’m not all that keen on mash potato… roast potatoes are clearly always much better right? Sorry about the cup measures and actual measure mix… it’s what I used to scoop out the mash.
- 1 cup leftover Mashed Potato
- 1.5 cups Flour
- 1 egg
- Oyster Mushrooms
- 50ml Double Cream
- ½ tsp Marmite
- 20ml White Wine
- 2 slices prosciutto
You can make the gnocchi ahead and keep it in the fridge a couple of days if you like. Mix the potato, flour and egg together, you may need more flour depending on how much water the mash is holding. Mix into a dough and roll out into a sausage about the width of a ten pence coin.
Cut little chunks out of the sausage and then press those with a fork. Put them on a plate and leave in the fridge to firm up. When you’re ready to cook them, put them in boiling salted water and once they’re done they will float.
For the mushrooms and sauce… rip the mushrooms and prosciutto so that they are kind of mouth sized and cook in a frying pan in a little oil with the prosciutto. While the mushrooms cook, in a sauce pan mix the marmite, cream and wine together, bring to the boil and reduce.
To bring it together add the gnocchi to the mushroom pan and cook for a minute or so, pour over the sauce and make sure it’s all coated, plate up and top with some grated parmesan.