gnocchi with mushroom and pancetta sauce
A hearty, warming and richly-flavoured gnocchi.
This is a seriously substantial meal. If you can get fresh wild mushrooms, this will make a huge difference. But don't worry if you can't – it will still be worth all the cooking!
preparation time 20 minutes cooking 25 to 30 minutes serves 4
contains: egg, yeast
2 tablespoons olive oil1 onion, finely chopped2 garlic cloves, crushed12 ounces nitrate-free pancetta, chopped 3½ cups sliced mushroomssea salt and freshly ground black peppergnocchi:1½ pounds potatoes, peeled and cut into large chunks3 egg yolks, beaten¾ cup rice flour, plus extra for dustingsea salt and freshly ground black pepperwhite wine sauce:2 tablespoons dairy-free margarine 6 tablespoons gram flour 3 tablespoons rice flour½ cup organic dry white wine6 tablespoons sugar-free soymilk1¼-1¾ cup fresh gluten-, yeast-, and dairy-free Vegetable Stock, or stock made with gluten-, yeast-, and dairy-free bouillon powder
1 To make the gnocchi, put the potatoes in a saucepan and cover with cold water. Place over high heat, bring to a boil, then turn the heat down, cover with a lid, and leave to simmer 15 to 20 minutes until tender. 2 Meanwhile, make the sauce. Heat the oil in a heavy-bottom skillet. Add the onion and cook over medium heat 2 to 3 minutes until starting to turn golden. Stir in the garlic, then add the pancetta and fry 3 to 4 minutes. Add the mushrooms and cook 10 minutes, stirring occasionally.
3 In a separate heavy-bottomed skillet, make the white wine sauce. Melt the margarine over low heat. Stir in the flours; remove the pan from the heat and gradually stir in the white wine, soymilk, and 3/4 cup vegetable stock, stirring the sauce all the time.
4 Return the pan to the heat and bring to the boil, stirring continuously. The sauce thickens as it gets hotter, and will become lumpy if you stop stirring; if that happens, beat with a whisk until smooth again. Once the sauce boils, turn the heat down and leave to simmer very gently 10 minutes. Stir frequently to prevent it sticking to the pan.
5 When the potatoes are cooked, drain and mash well, then warm over low heat a few minutes. Tip into a large bowl and season lightly with salt and pepper, then beat in the egg yolks and flour, a little at a time, with a wooden spoon to form a smooth, slightly sticky dough.
6 Turn out the dough onto a surface dusted with rice flour and, with floured hands, knead and work it into a ball. Roll out to form into a long sausage about 3/4 inch thick. Cut into 3/4-inch pieces, then use the back of a fork to make grooves across the top of each piece; leave on the floured surface, making sure they do not overlap.
7 Fill a large pan with boiling water and set over medium heat so the water simmers gently. Add one-third of the prepared gnocchi and cook until they rise to the surface. Continue cooking 1 to 2 minutes longer, then remove with a slotted spoon and keep warm. Repeat with the remaining gnocchi.
5 Meanwhile, stir in another 1/2 to 1 cup stock to make a smooth sauce that is thick, but still runny. Stir in the pancetta mixture and season lightly with salt and pepper. Pour the hot sauce over the gnocchi and serve.related ingredients: gram/chickpea flour
, rice flour
, soya milk