Charred Mushrooms w Gnocchi & Tomato Salsa
- Number of Servings: 4
Ingredients
250g field mushrooms, peeled4 large cloves garlic, finely choppedOlive oil spray1 shallot, finely chopped1 clove garlic, crushed2 Tbl extra virgin olive oil2 tomatoes, skinned & deseeded1 preserved lemon, skin only, finely slicedJuice 1 lemon500g Desiree potatoes (or other mashing potato)50g butter150g flour, plus a little extra for dusting2 eggs, whisked100g watercress leaves
Quarter or halve mushrooms, depending on size, to make bite-size pieces and place in a bowl. Add the chopped garlic, freshly ground black pepper and a good spray of olive oil. Toss to lightly coat.
Char grill the the mushrooms on a char-grill plate or a hot barbeque.
Sweat shallot and garlic in some of the olive oil. When softened, set aside to cool. Slice tomato flesh and add to cooled shallot with preserved lemon. Toss through lemon juice and remaining olive oil.
Peel and chop potatoes and boil in salted water until soft. Drain, add butter, then mash well or put through a ricer or mouli. Leave to cool. Add flour and whisked eggs and mix to form a dough. On a clean bench, knead until smooth and soft. Roll dough into small, skinny cigar shapes, then cut into 1.5cm-thick slices. Dush gnocchi with flour as you work so dought doesn't stick. Poach gnocchi gently in boiling salted water for 2 minutes or until they rise to the surface. Remove with a slotted spoon.
Transfer gnocchi to serving plates. Top with mushrooms and spoon over some salsa then garnish with watercress.
Serving Size: Serves 4 as light meal
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Char grill the the mushrooms on a char-grill plate or a hot barbeque.
Sweat shallot and garlic in some of the olive oil. When softened, set aside to cool. Slice tomato flesh and add to cooled shallot with preserved lemon. Toss through lemon juice and remaining olive oil.
Peel and chop potatoes and boil in salted water until soft. Drain, add butter, then mash well or put through a ricer or mouli. Leave to cool. Add flour and whisked eggs and mix to form a dough. On a clean bench, knead until smooth and soft. Roll dough into small, skinny cigar shapes, then cut into 1.5cm-thick slices. Dush gnocchi with flour as you work so dought doesn't stick. Poach gnocchi gently in boiling salted water for 2 minutes or until they rise to the surface. Remove with a slotted spoon.
Transfer gnocchi to serving plates. Top with mushrooms and spoon over some salsa then garnish with watercress.
Serving Size: Serves 4 as light meal
Number of Servings: 4
Recipe submitted by SparkPeople user IMELDASHOEQUEEN.
Nutritional Info Amount Per Serving
- Calories: 328.9
- Total Fat: 17.2 g
- Cholesterol: 81.4 mg
- Sodium: 126.0 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 4.1 g
- Protein: 9.8 g
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