Gnocchi with mushroom and pancetta sauce

gnocchi

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 25–30 minutes serves 4

contains: egg, yeast

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
350g nitrate-free pancetta, chopped
300g mushrooms, sliced
sea salt and freshly ground black pepper

gnocchi:
750g potatoes, peeled and cut into large chunks
3 egg yolks, beaten
125g rice flour, plus extra for dusting
sea salt and freshly ground black pepper

white wine sauce:
25g dairy-free margarine
35g gram flour
3 tbsp rice flour
125ml organic dry white wine
85ml sugar-free soya milk
325-450ml fresh gluten-, yeast- and dairy-free vegetable stock, or stock made with gluten-, yeast- and dairy-free stock powder

1 To make the gnocchi, put the potatoes in a saucepan and cover with cold water. Place over a high heat, bring to the boil, then turn the heat down, cover with a lid and leave to simmer for 15–20 minutes until tender.
2 Meanwhile, make the sauce. Heat the oil in a heavy-based frying pan. Add the onion and cook over a medium heat for 2–3 minutes until starting to turn golden. Stir in the garlic, then add the pancetta and fry for 3–4 minutes. Add the mushrooms and leave to cook for 10 minutes, stirring occasionally.
3 In a separate heavy-based saucepan, make the white wine sauce. Melt the margarine over a low heat. Stir in the flours, remove the pan from the heat and gradually stir in the white wine, soya milk and 200ml of the stock, stirring the sauce all the time.
4 Return the pan to the heat and bring to the boil, stirring continuously as it thickens. It it goes lumpy, beat with a whisk until it is smooth again. Once the sauce has boiled, turn the heat down and let it simmer very gently for 10 minutes. Stir frequently to prevent it sticking to the pan.
5 When the potatoes are cooked, drain and mash well, then warm over a low heat for a few minutes. Tip into a large bowl, 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 the dough out 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 2cm in diameter. Cut into 2cm lengths, 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 a medium heat so that the water simmers gently. Add a third of the prepared gnocchi and cook until they rise to the surface. Continue cooking for another 1–2 minutes, then remove with a slotted spoon and keep warm. Repeat with the remaining gnocchi.
8 Meanwhile, stir in another 125-250ml 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 sauce over the gnocchi and serve.

related ingredients: gram/chickpea flour, potatoes, rice flour, soya milk

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