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Serving: 4

Prep Time1 hr 30 mins

INGREDIENTS

 1 kg VDP Potatoes (5 - 6 large / medium potatoes)
 125 ml Wild mushrooms, finely chopped
 5 ml Butter
 125 ml Cake flour
 1 Large egg
 3 ml Nutmeg, finely grated
 10 ml Fresh sage, finely chopped Salt and white pepper to taste
 125 ml Fresh whole sage leaves
 100 g Butter
 1 Lemon, juiced

DIRECTIONS

1

Wrap potatoes in tin foil and bake in a pre-heated oven at 180°C for 60 minutes or until very soft.

2

Sautee mushrooms in butter until soft and all liquid (from mushrooms) has evaporated.

3

Allow to cool.

Ingredients

 1 kg VDP Potatoes (5 - 6 large / medium potatoes)
 125 ml Wild mushrooms, finely chopped
 5 ml Butter
 125 ml Cake flour
 1 Large egg
 3 ml Nutmeg, finely grated
 10 ml Fresh sage, finely chopped Salt and white pepper to taste
 125 ml Fresh whole sage leaves
 100 g Butter
 1 Lemon, juiced

Directions

1

Wrap potatoes in tin foil and bake in a pre-heated oven at 180°C for 60 minutes or until very soft.

2

Sautee mushrooms in butter until soft and all liquid (from mushrooms) has evaporated.

3

Allow to cool.

Wild Mushroom Gnocchi – With sage buerre noisette