Serves 4 People | 45 minutes
750g WA Royal Blue Potatoes
2 ‘Three Ryan’ egg yolks, beaten
200g 00 flour, plus more for dusting
1 cup finely grated parmesan
Pinch of grated nutmeg
1 tsp salt
1 tablespoon butter
200g mushrooms, sliced
1 teaspoon black pepper
1 teaspoon salt
2 tablespoons Stonebarn Truffle Oil
1. Cook the potatoes whole in their skins. Steaming them for 40-60 minutes or until they are tender.
2. Peel the potatoes while still warm. Hold them in a tea towel to peel or wear gloves. Using a potato ricer, pass the potato through the ricer into a large bowl. Make a well in the centre of the riced potato and place the egg yolks, parmesan, nutmeg, and salt. Gently mix the riced potato through the egg and cheese.
3. Sprinkle only ½ of the flour over the top of the mixture, gently incorporate all the ingredients together to form a dough. Add more flour when needed to form a soft dough. (TIP: Try to hold back from using all the flour if possible. The less flour added to the mixture will men lighter gnocchi).
4. You should now have a soft dough that holds together but is still fragile. If the dough is falling apart, add more flour.
5. Sprinkle the workbench with flour, place the dough onto the centre. Rolling the dough to form a cylinder.
6. Using a blunt knife cut the rolled dough into 2cm increments or larger if you wish.
7. Bring a medium-large pot of salted water to a rapid boil.
8. Place your gnocchi into the water in batches. Once they float, they are ready to be added to your sauce.
1. In a large saucepan melt butter. Add sliced mushrooms and cook for 3-5 minutes or until soft. Add cream, pepper and salt and cook for a further 3 minutes.
2. Add gnocchi to sauce and drizzle truffle oil over the top.
Recipe by Jordan Bruno.