Chef Grant Mitchell,
Ingredients foraged from the forest and garden create a light yet comforting pasta dish. Fresh snap peas and greens add crunch and colour.
3 medium russet potatoes
1 1/4 cups flour plus more for dusting
1 egg, beaten
2 Tbsp porcini oil
8 oyster mushrooms, stemmed and torn along gills
1 portobello mushroom, gills scraped out and sliced
8 white mushrooms, quartered
12 snap peas, chopped
1 cup baby red chard
1 cup baby arugula
pinch dried chillis
1 Tbsp butter
1 Tbsp olive oil
salt & pepper to taste
1. In a large pot with boiling salted water, cook potatoes for 20 mins until softened.
2. Remove potatoes and allow to cool slightly. Using a box-grater, grate potatoes onto a lightly floured surface.
3. Using your hands, knead flour into potato until roughly combined. Gather dough into a mound and create a well in the middle.
4. In a bowl, whisk egg, 1 tsp salt and porcini oil. Pour into well.
5. Using your hands, work wet and dry ingredients together being careful not to overwork the mixture.
6. On a lightly floured surface, roll dough into 1/2″ thick ropes. Cut into 3/4″ pieces. Using a fork, roll each piece along the tines to create texture.
7. Boil gnocchi in boiling salted water for a few mins until they float.
8. In a pan with butter, sautée chillis, salt, pepper and snap peas for a few mins.
9. Add all mushrooms except oyster. Strain gnocchi and add to pan. Toss with olive oil to coat pasta.
10. Add oyster mushrooms to pan.
11. Divide into portions and top with chard, arugula and shaved pecorino.
Yield 4 servings