If you would like to try to recreate Taste@Rutherglen’s scrumptious house gnocchi featuring foraged mushrooms, truffle oil and baby spinach, here’s all you need to know to create the dish in the comfort of your kitchen. Chef Gavin Swalwell shares the secrets behind creating the dish.
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Ingredients
- 1kg red potatoes
- 2 egg yolks
- About 2 cups plain flour
- Decent pinch of salt
Method
- Steam potatoes until tender.
- Mash with egg yolks.
- Pass through a drum sieve.
- Add half the flour and then incrementally add the rest of the flour until a paste is formed.
- Roll into logs and cut to desired length.
- Blanch in a pot of salted boiling water.
- When gnocchi floats for 30 seconds, then you know it is ready.
- Refresh in cold water and reserve until needed.
- At the restaurant, we toss it with a medley of locally foraged mushrooms, truffle oil and baby spinach.
Contact
Taste@Rutherglen,
121b Main Street, Rutherglen.
Phone (02) 6032 9765.
