Crispy Gnocchi With Mushroom Gravy and Cheddar

Gnocchi is a classic Italian staple made from potato. In England we are lucky to be abundant in many different varieties of spuds. Using standard British ingredients, I have given a twist to an Italian favourite. Meatless, but still rich in protein and carbohydrates, this dish is filling and warming and is perfectly satisfactory for winter blues. I used cold pressed rapeseed oil, a more sustainable British oil which is seeing a reappearance in British cooking. Subtler in taste then olive oil, which also doesn’t overpower the palate. Perfect for when you want the ingredients to speak for them selves.

Ingredients

2 cups mashed potatoes
1 cup plain flour
Salt to taste
One large red onion
Garlic
Chucky chopped chestnut mushrooms
One large red onion
½ pint of Vegetable stock
Salt
Pepper
Cold pressed Rape Seed Oil

Method

Boil skinned potatoes. Mash well whist hot to a smooth consistency, and sieve in the flour. Mix well, and then turn out to a wooden board, or surface. Kneed with hand until the gnocchi mixture is slightly glutinous. Divide the mixture into six, and roll each section into long cylinders then cut into walnut sized pieces. Put to one side to let dry out. Start boiling a saucepan full f water for the gnocchi, thill then, fry thinly sliced onions and crushed garlic to rapeseed oil in a pan. Fry till tinged, then add the roughly chopped mushroom. Add the vegetable stock to the mushrooms and season well, then allow to reduce. Whist the mushroom gravy reduces, add the gnocchi pieces to boiling water. Once they float to the surface, drain then fry in a hot pan of rapeseed oil. Stir regularly. Once the pieces have crisped and gardened, remove from pan, and serve with the mushroom sauce and a liberal grating of cheddar cheese. Enyjoy!