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Give Gnocchi a go for this dish, with wild mushrooms and a chestnut puree


Earlier this week, I visited the historic Borough Market. I was impressed by the plentiful displays of autumnal wild mushrooms, which was the inspiration for this week’s recipe. The Borough Market, just opposite London Bridge station, always leaves me surprised about the fantastic selection of produce sold by passionate people who know their products inside out – a great source of inspiration. So much so, that I am inspired to create a gnocchi dish with wild mushrooms and a chestnut puree.

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Traders there share a love of food and many of them make, grow or rear the produce they sell, so today, just as in 1755, customers know exactly where their shopping has come from.

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I was impressed by the plentiful displays of autumnal wild mushrooms. Their earthy flavour always works well with egg. Home-made gnocchi is easy to make, inexpensive and always tastes much better than shop bought, so give this a try.

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Gnocchi with wild mushrooms and chestnut puree

5 from 1 vote

Recipe by Petrus Madutlela
Course: DinnerCuisine: ItalianDifficulty: Moderate

Prep time



Cooking time



Total time



A flavoursome meal that is a little tricky to put together but very much worth it in the end.


  • Gnocchi
  • 700 large floury potatoes

  • 120 g plain flour

  • 75 g finely grated parmesan

  • 1/2 tsp salt

  • 1 tbsp finely chopped parsley

  • 1 large egg, beaten

  • Mushroom Puree
  • 50 ml olive oil

  • 2 shallots, chopped

  • 1 clove garlic, crushed

  • 1 sprig thyme

  • 200 g chestnut mushrooms, chopped

  • 100 ml maderia wine

  • Juice of 1/2 lemon

  • 100 ml cream

  • Seasoning to taste

  • Wild Mushrooms and Egg
  • 200 g wild mushrooms, cleaned: shitake, oyster, chanterelles & porcini are good options

  • 50 g butter

  • Seasoning
  • 4 large eggs for frying

  • A little olive or truffle oil to finish


  • Gnocchi
  • Preheat the oven to fan 170C / Std oven 190C / gas 5. Wash the potatoes, dry and prick them all over with a fork. Bake for about an hour until completely cooked through (time depending on potato size, so check them). Baking the potatoes is preferable to boiling. This keeps the potatoes dry, giving you lighter, fluffier gnocchi.
  • Remove from the oven, leave to cool slightly, peel off the skin. Mash the potatoes, ideally using a potato ricer.
  • In a large mixing bowl, while the potato is still as warm as possible, mix it with the egg, flour, salt, parmesan and parsley until a soft dough forms. If you over mix the dough, your gnocchi will be chewy.
  • Flatten the dough into a square about 2 cm thick, cut into 2 cm strips, then cut these into 2cm lengths. Refrigerate on a flour dusted tray until required.
  • Just before you are ready to serve, add the gnocchi to boiling salted water and stir gently to avoid clumping. Cook for 2-3 minutes, then drain using a colander.
  • Mushroom puree
  • Sweat the shallot, thyme and garlic for six minutes
  • Add the mushrooms and cook until soft
  • Add the Maderia and reduce by half
  • Add the cream and bring to the boil
  • Transfer the ingredients to a food processor and blitz until smooth
  • Season to taste
  • Wild Mushrooms and Egg
  • Heat the butter in a frying pan and cook the mushrooms over a medium heat for a few minutes, until tender. Season as they are cooking.
  • In a separate pan, fry off the eggs over a gentle heat & season.
  • Serve the gnocchi, mushrooms and egg on a base of mushroom puree and drizzle with a little olive or truffle oil.

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