Potato Gnocchi with Wild Mushrooms

by Eamon Sullivan

Eamon says 'This was my winning recipe on Celebrity Masterchef Australia. I served it with a deliciously succulent roasted lamb rump but it's equally as delicious on it's own - especially if you're preparing a dinner party menu for vegetarian guests. They'll love it and, trust me, so will you.'


850g Desiree potatoes
250g Plain flour (plus extra for rolling)
2 Egg yolks
1 Cup Parmesan, finely grated
2 pinches Ground nutmeg
Sea salt
Freshly ground black pepper
Olive oil (for drizzling and pan frying the gnocci)
30g Butter, diced
1/2 cup Frozen peas
1 cup Baby spinach
1/2 cup Parmesan, shaved

1tbsp Olive oil
40g Butter, diced
150g Swiss button mushrooms, trimmed and quartered
100g Shiitake mushrooms, trimmed and quartered
2 Garlic cloves, crushed
100g Oyster mushrooms, stalk removed and torn into bite-size pieces
100g Enoki mushrooms, bottom 1/2 of the stalk removed
1tbsp Lemon juice
1/4 cup Parsley leaves, chopped
Sea salt
Freshly ground black pepper


To make the gnocci:
1. Put the potatoes in a pan of cold water, bring to the boil and cook for 15-20mins or until tender.
2. Drain and cool for 5mins or until cool enough to handle. Then, using a small knife, remove all the skin and pass through a potato ricer inot a bowl. Leave to cool.
3. Put the potato onot a clean floured surface. add nutmeg, eggs and season with salt and pepper. Gently knead using floured hands to combine.  
4. Sift flour over the mix and continue to knead until the flour is absorbed. (Note: If the dough is a little too sticky, add some more flour but be careful not to overwork the dough. If you do, the gnocci will be tough.)

5. Bring a large pan of water to the boil, season wiht salt. Reduce the heat to a continuous simmer.
Taske a cupful of dough and form a log. Roll into a long rope, then cut into 2cm pieces. 
6. Place the pieces on a medium-sized baking tray lined with baking paper and dusted with flour.
7. Gently slide the gnocci into the simmering water and cook for 3-4mins. As it cooks, the gnocci will swell slightly and rise to the top.
8. Lift them out with a slotted spoon and plunge into iced water. Chill for several mins and drain well.
9. Drizzle with olive oil, toss to coat and set aside. Repeat until all gnocci are ready.

To make the mushrooms:
Heat some olive oil in a medium-sized frying pan over a medium heat. Add butter and allow to foam. 
2. Add the Swiss brown and shiitake mushrooms. Cook for 1-2mins stirring occasionally. Add the garlic and stir.
3. Add the oyster and enoki mushrooms. Cook for a further 2mins or until the mushrooms are tender. Add lemon juice and parsley. Stir to combine. Season with salt and pepper. Remove from heat and set aside.  

To serve:
Heat 2tbsp olive oil in a large non-stick frying pan, add butter and allow to foam.
2. Add the gnocci (just 1 layer), cook until golden tossing occasionally.
3. Add the cooked wild mushrooms and peas, cool for 1min. Add the spinach, cook for 30 secs or until just starting to wilt.
4. Divide onto serving plates and garnish with Parmesan, a drizzle of olive oil and freshly ground pepper. Enjoy!

Serves 4-6

Eamon Sullivan is an Australian restauranteur and Olympic Swimmer. This recipe is from the menu at his restaurant Bib & Tucker.

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