Taphuis’ head chef brings you a flavour explosion you won’t forget! This crisped gnocchi is awash with creamy sauce that’s bursting with umami from soy and marmite (for some local charm!) and punctuated by the crunch of almonds and the tang of pickled peppers.
Taphuis Umami Mushroom Gnocchi
Taphuis Umami Mushroom Gnocchi
with zesty crème fraîche sauce & an umami marmite swirl
Hands on Time: 20 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Almonds
- Creme Fraiche
- Fresh Chives
- Green Leaves
- Italian-style Hard Cheese
- Lemon
- Lemons
- Pickled Bell Peppers
- Portobellini Mushrooms
- Potato Gnocchi
- Umami Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
TOASTY ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOFT POCKETS OF DELIGHT
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, setting aside 65ml of the pasta water for step 3. Pat the gnocchi dry with paper towel (this helps to prevent sticking). Return it to the pot and toss through some oil.
TOSS THE SALAD & FRY THE GNOCCHI
Place the rinsed green leaves in a bowl with ½ of the chopped almonds and a drizzle of olive oil. Toss together with some lemon juice and zest to taste. Season and set aside for serving. Return the pan to a medium-high heat with a small drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp, shifting as they colour. Remove from the pan on completion, cover to keep warm, and set aside.
CREAMY & UMAMI
Return the pan to a high heat with another drizzle of oil and knob of butter. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. On completion, pour in the pasta water and use to deglaze the pan. Lower the heat and stir through the crème fraîche until combined. Allow to simmer for 2-3 minutes until slightly thickened, stirring occasionally.
FINISH UP
When the mushroom sauce has 1 minute remaining, mix in the umami sauce to taste and ½ of the grated cheese. Remove from the heat and stir through the gnocchi until coated. If the sauce is too thick, loosen with a small splash of water. Season to taste.
WHAT A FEAST!
Dish up spoonfuls of creamy mushroom gnocchi, and scatter over the chopped pickled peppers and chopped chives. Sprinkle with the remaining grated cheese, almonds, and zest. Serve the salad on the side and finish it all off with a squeeze of lemon. Yum!
Almonds - 10g
Potato Gnocchi - 175g
Green Leaves - 20g
Lemon - 1
Portobellini Mushrooms - 125g
Crème Fraîche - 65ml
Umami Sauce - 17,5ml
Italian-style Hard Cheese - 25g
Pickled Bell Peppers - 40g
Fresh Chives - 4g
TOASTY ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOFT POCKETS OF DELIGHT
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, setting aside 125ml of the pasta water for step 3. Pat the gnocchi dry with paper towel (this helps to prevent sticking). Return it to the pot and toss through some oil.
TOSS THE SALAD & FRY THE GNOCCHI
Place the rinsed green leaves in a bowl with ½ of the chopped almonds and a drizzle of olive oil. Toss together with some lemon juice and zest to taste. Season and set aside for serving. Return the pan to a medium-high heat with a small drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp, shifting as they colour. Remove from the pan on completion, cover to keep warm, and set aside.
CREAMY & UMAMI
Return the pan to a high heat with another drizzle of oil and knob of butter. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. On completion, return the mushrooms to the pan. Pour in the pasta water to deglaze the pan. Lower the heat and stir through the crème fraîche until combined. Allow to simmer for 2-3 minutes until slightly thickened, stirring occasionally.
FINISH UP
When the mushroom sauce has 1 minute remaining, mix in the umami sauce to taste and ½ of the grated cheese. Remove from the heat and stir through the gnocchi until coated. If the sauce is too thick, loosen with a small splash of water. Season to taste.
WHAT A FEAST!
Dish up spoonfuls of creamy mushroom gnocchi, and scatter over the chopped pickled peppers and chopped chives. Sprinkle with the remaining grated cheese, almonds, and zest. Serve the salad on the side and finish it all off with a squeeze of lemon. Yum!
Almonds - 20g
Potato Gnocchi - 350g
Green Leaves - 40g
Lemon - 1
Portobellini Mushrooms - 250g
Crème Fraîche - 125ml
Umami Sauce - 35ml
Italian-style Hard Cheese - 50g
Pickled Bell Peppers - 80g
Fresh Chives - 8g
TOASTY ALMONDS
Place the almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOFT POCKETS OF DELIGHT
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, setting aside 125ml of the pasta water for step 3. Pat the gnocchi dry with paper towel (this helps to prevent sticking). Return it to the pot and toss through some oil.
TOSS THE SALAD & FRY THE GNOCCHI
Place the rinsed green leaves in a bowl with ½ of the chopped almonds and a drizzle of olive oil. Toss together with some lemon juice and zest to taste. Season and set aside for serving. Return the pan to a medium-high heat with a small drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp, shifting as they colour. Remove from the pan on completion, cover to keep warm, and set aside.
CREAMY & UMAMI
Return the pan to a high heat with another drizzle of oil and knob of butter. When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. On completion, return the mushrooms to the pan. Pour in the pasta water to deglaze the pan. Lower the heat and stir through the crème fraîche until combined. Allow to simmer for 2-3 minutes until slightly thickened, stirring occasionally.
FINISH UP
When the mushroom sauce has 1 minute remaining, mix in the umami sauce to taste and ½ of the grated cheese. Remove from the heat and stir through the gnocchi until coated. If the sauce is too thick, loosen with a small splash of water. Season to taste.
WHAT A FEAST!
Dish up spoonfuls of creamy mushroom gnocchi, and scatter over the chopped pickled peppers and chopped chives. Sprinkle with the remaining grated cheese, almonds, and zest. Serve the salad on the side and finish it all off with a squeeze of lemon. Yum!
Almonds - 20g
Potato Gnocchi - 350g
Green Leaves - 40g
Lemon - 1
Portobellini Mushrooms - 250g
Crème Fraîche - 125ml
Umami Sauce - 35ml
Italian-style Hard Cheese - 50g
Pickled Bell Peppers - 80g
Fresh Chives - 8g
TOASTY ALMONDS
Place the almonds in a large pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.
SOFT POCKETS OF DELIGHT
Boil the kettle. Place a pot for the gnocchi over a high heat. Fill with boiling water and add a pinch of salt. Once bubbling rapidly, cook the gnocchi for 2-3 minutes until they begin to float and are heated through. Drain on completion, setting aside 200ml of the pasta water for step 3. Pat the gnocchi dry with paper towel (this helps to prevent sticking). Return it to the pot and toss through some oil.
TOSS THE SALAD & FRY THE GNOCCHI
Place the rinsed green leaves in a bowl with ½ of the chopped almonds and a drizzle of olive oil. Toss together with some lemon juice and zest to taste. Season and set aside for serving. Return the pan to a medium-high heat with a small drizzle of oil and a knob of butter. When hot, fry the gnocchi in a single layer for 2-4 minutes until crisp, shifting as they colour. For best results, you may need to do this step in batches. Remove from the pan on completion, cover to keep warm, and set aside.
CREAMY & UMAMI
Return the pan to a high heat with another drizzle of oil and knob of butter. When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. On completion, return the mushrooms to the pan. Pour in the pasta water to deglaze the pan. Lower the heat and stir through the crème fraîche until combined. Allow to simmer for 4-5 minutes until slightly thickened, stirring occasionally.
FINISH UP
When the mushroom sauce has 1 minute remaining, mix in the umami sauce to taste and ½ of the grated cheese. Remove from the heat and stir through the gnocchi until coated. If the sauce is too thick, loosen with a small splash of water. Season to taste.
WHAT A FEAST!
Dish up spoonfuls of creamy mushroom gnocchi, and scatter over the chopped pickled peppers and chopped chives. Sprinkle with the remaining grated cheese, almonds, and zest. Serve the salad on the side and finish it all off with a squeeze of lemon. Yum!
Almonds - 40g
Potato Gnocchi - 700g
Green Leaves - 80g
Lemons - 2
Portobellini Mushrooms - 500g
Crème Fraîche - 250ml
Umami Sauce - 70ml
Italian-style Hard Cheese - 100g
Pickled Bell Peppers - 160g
Fresh Chives - 15g
Woolies Products in this dish
