For this recipe, we highly recommend making potato gnocchi from scratch or buying it fresh from a quality Italian pasta maker, like Farinacci Brothers.
Giorgio Locatelli’s Made in Italy was a source of inspiration.
40 g dried porcini/forest mushrooms
6 chestnuts, roasted and peeled
120 g unsalted butter, diced and chilled
2 garlic cloves, finely chopped
300 g Swiss Brown mushrooms
½ cup dry white wine
1 kg potato gnocchi
1 bunch chives, chopped into short lengths
2 tbsp parsley, finely chopped
½ cup Grana Padano
½ cup Parmesan, finely grated
40 g Black Australian Truffle, thinly shaved or finely grated
Extra virgin olive oil, to drizzle
Preheat oven to 180 degrees (fan). To prepare the chestnuts, using a serrated knife, cut a shallow cross in the top of each and roast in the oven for 15-20 minutes until the skin has peeled back and they are tender. Remove the chestnuts from the oven and, when cool enough to handle, peel off shells. If the chestnuts are soft and mushy inside, they are probably spoilt.
Roughly chop the chestnuts (into 1cm chunks). Add the chestnuts to a fry pan on medium heat. Cook for about 2 minutes, tossing occasionally, until lightly toasted and fragrant. Take off the heat and set aside until required.
Rinse the dried mushrooms well, place in a small bowl and cover with warm water. Soak for 15-20 minutes, drain and reserve the soaking liquid.
Fill a large saucepan with water, add some salt and bring to the boil. Put the lid on and reduce the heat to low until required.
Remove any dirt from the mushrooms with a dry towel. Cut into about 1 cm thick slices. Melt half the butter in a fry pan on low-medium heat. Add the garlic and sauté for 1 minute, without letting it brown. Add the mushrooms, 2 tablespoons of the reserved mushroom water and season with a little salt and pepper. Stir the mushrooms through the butter, then cover with a lid and stew for 3-5 minutes. Check the mushrooms half way through and add more reserved mushroom water, if necessary to prevent frying (or they may turn bitter). Turn the heat to high, add the wine and cook until evaporated. Turn off the heat.
Bring the water back to boil and add the gnocchi. Cook on rapid boil until the gnocchi rise to the top (about 3 minutes). Drain the gnocchi, reserving 2 tablespoons of the cooking liquid. Place the fry pan with the mushrooms back on a medium heat, add the gnocchi and butter, and stir to coat. Add the chives, half of the parsley, chestnuts and Grana Padano, and gently stir again. Don’t leave the gnocchi in the pan for longer for 1 minute or they may start to disintegrate.
Just before serving, add enough of the cooking liquid to loosen the sauce. Then, thinly shave Black Truffle on top of the gnocchi, sprinkle with Parmesan and extra parsley, then drizzle with some extra virgin olive oil. Serve immediately.