Herb Gnocchi Mushroom Consommé

Tjaart says don’t be put off by what seems like a long list of ingredients. When broken down into its various segments, this recipe for Herb Gnocchi Mushroom Consommé is pretty straightforward. The result is amazing and certainly worth the effort. And I agree. Just set aside enough time to make this so that you don’t feel like you are under pressure.

Herb Gnocchi Mushroom Consommé
Herb Gnocchi Mushroom Consommé
Head straight on to the Recipe For ♥ Herb Gnocchi Mushroom Consommé ♥

I like to book my flights as soon as they open which is usually 340 days in advance. My reason for this is that flights are cheaper the day they open. And, Dave and I have specific seats we like, and they are usually the first to go. But, because we did not know what we were going to do in October I had been looking at a lot of options. One of them was to fly to Paris and spend the night there. And then catch a flight the following day to Naples. After our decision was made we booked a flight to Rome with a short layover in Paris. As soon as the booking was complete I went into the KLM App. I wanted to save the trip details into my calendar and this is usually the easiest way to do it.

Be inspired to make ♥ Herb Gnocchi Mushroom Consommé ♥ #LavenderAndLime Click To Tweet

I did not pay close attention to what the trip said and clicked on the details button. And the first thing I saw was a 22 hour layover in Paris. My heart stopped, as Dave was definitely not staying at the airport that long. And then a huge sigh of relief as I saw it was the original flight we had looked at, and not the flight we have booked.

Herb Gnocchi And Mushroom Consommé January 2020
Taking all of the components I have already shared, plus one extra, here is the complete recipe. You will need to multitask to get it to come together all at once.

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5 from 1 vote

Herb Gnocchi Mushroom Consommé

This recipe will be sure to impress
Recipe Category: Main Course
Servings: 4 people

Ingredients

For the mushroom consommé

  • 20 g butter
  • 1 small red onion, peeled and finely diced
  • 2 l chicken stock
  • 300 g mixed mushrooms, roughly chopped
  • 5 mls fine salt
  • 4 egg whites
  • 15 mls fresh chives, thinly sliced

For the oven-baked tomatoes

  • 12 cherry tomatoes, halved
  • 2 sprigs fresh thyme, leaves picked
  • Salt to season
  • olive oil for drizzling

For the pickled mushrooms

  • 50 mls water
  • 50 mls white wine vinegar
  • 20 g fructose
  • 60 g shimeji mushrooms
  • 40 g shiitake mushrooms, thickly sliced
  • 1 sprig fresh thyme
  • 6 white peppercorns

For the herbed gnocchi

  • 350 g baby potatoes
  • 40 g Parmesan cheese, grated
  • 50 g flour, plus extra for dusting
  • 1 egg yolk, lightly beaten
  • 10 g flat leaf parsley, finely chopped
  • 5 mls fine salt, plus extra for boiling
  • 20 g butter

Instructions

For the mushroom consommé

  • Place the butter into a large stock pot over a medium temperature and allow to melt
  • Once heated, add the onion and sauté until soft
  • Then add the stock, mushrooms and salt and bring to a simmer
  • Leave to simmer for 20 minutes then pass through a fine
    sieve into a clean saucepan
  • Leave to cool for 20 minutes then whisk your egg whites to soft peaks
  • Add the egg whites to the consommé and whisk together vigorously until combined
  • Place over a medium to low temperature and bring to a gentle boil - do not stir the consommé!
  • When the egg has coagulated and formed a ‘crust’ on the surface, skim it off as carefully as possible
  • Pass through a lined fine sieve into a clean saucepan and adjust the seasoning
  • Leave on a low temperature to keep warm

For the oven-baked tomatoes

  • Preheat the oven to 150° Celsius
  • Place the tomatoes, cut side up on a baking tray
  • Sprinkle over the thyme leaves and salt and drizzle with olive oil
  • Bake for 20 minutes until the tomatoes are soft
  • Remove from the oven

For the pickled mushrooms

  • Place the water, vinegar and fructose into a saucepan over a medium to high temperature
  • Bring to the boil and once the fructose has dissolved, add the mushrooms, thyme and peppercorns
  • Remove from the heat and leave to cool, then drain

For the herbed gnocchi

  • Pour water into a saucepan that has a steamer basket *
  • Place the potatoes into a steamer, and steam until cooked
  • Top the water up, add salt and bring to the boil while you make the gnocchi
  • Mash the potatoes using a ricer, discarding the skins and weigh out 550 grams
  • Place the mashed potato into a bowl and add the cheese, flour, egg, parsley and salt
  • Gently mix together then turn out onto a lightly floured surface
  • Divide into 100g balls and roll each one into 1cm-thick sausage shapes
  • Use a pastry cutter to cut 2cm pieces
  • If you have a gnocchi roller you can roll each one at this stage (optional)
  • Place all of the pieces onto a lightly floured board until you are ready to cook them
  • Gently drop the gnocchi into the boiling water about 10 at a time to not crowd the pot
  • When they rise to the surface, remove using a slotted spoon and drain on paper towel

Putting it all together

  • When the gnocchi are dry but still warm, add the butter to a large frying pan over a medium temperature
  • Sauté the gnocchi in the butter until golden brown on both sides
  • Warm 4 bowls in the microwave for 30 seconds
  • Divide the tomatoes, mushrooms and gnocchi between each bowl
  • Garnish with the chives
  • Decant the consommé into a teapot or jug and pour over the gnocchi **

Notes

* if you don't have a steamer basket, cook the potatoes in the microwave 
** I took the teapot to the table and let my guests pour how much they wanted 
Inspiration published on Lavender and Lime February 7:

To a life well lived in 2020!

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4 thoughts on “Herb Gnocchi Mushroom Consommé

  1. What a beautiful dish! I have never made mushroom consommé but I often throw mushrooms into my slow cooker so that I have plenty of mushroom broth on hand. I use it often in my recipes.

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