Wild mushroom gnocchi with sage buerre noisette
Serving: 4
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Directions
- Wrap potatoes in tin foil and bake in a pre-heated oven at 180°C for 60 minutes or until very soft.
- Sautee mushrooms in butter until soft and all liquid (from mushrooms) has evaporated.
- 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