Mushroom Gnocchi "Roulade"
10 small new potatoes
2 cups of diced button mushrooms
2 nobs of butter
a small handful sage leaves
1 egg yolk
1/2 cup of flour
1.5 teaspoons salt
optional
300g smoked trout
150g Persian fetta
Place the potatoes in a saucepan, cover with salted water and bring to the boil, cook for 30 minutes
Drain the potatoes, allow to cool slightly then peel and mash roughly. Pass the potatoes through a drum sieve into a bowl and set aside to cool
Heat one knob of butter in a pan, add the mushrooms and 1/2 teaspoon of salt and stir continuously, add the second knob of butter when necessary
Add the egg yolk, flour and remaining salt to the potato and stir to combine
Lay a piece of plastic wrap on the bench and then spread the potato on top in a rectangle shape to a depth of approx. 1cm, then top with the mushrooms
Roll the potato and mushroom mix together pulling the plastic wrap away as you role and keeping the role as tight as possible. Tightly wrap the roulade in the plastic wrap once the role is formed and twist and tie the ends to seal.
Bring a saucepan of water to the boil then add the roulade for 12 minutes (if you are like me and don't have a saucepan big enough, then heat the oven to 220 degrees and pour boiling water into a deep baking tray and submerge the roulade, place the baking tray in the oven for 12 minutes)
Remove the roulade and allow to cool for a few minutes before removing the plastic wrap and cutting into slices around 3 cm thick
Splash some olive oil in the pan then brown the gnocchi slices on each side
Either serve the gnocchi as a side or top with what ever you fancy, we enjoyed ours with flaked smoked trout and persian fetta