Potato and Mushroom Powder Gnocchi with Gorgonzola Cream

Here's what you'll need for the gnocchi

• 1kg boiling potatoes
• 180g plain flour
• 2 egg yolks
• Pink salt
• 1 tablespoon dried mushroom powder
• Extra virgin olive oil

Here's what you'll need for the cream

• 50g gorgonzola
• 150ml plant-based milk
• 150g cream cheese

Method

1. 1Boil the potatoes for 20-25 minutes.
2. 2Pierce them with a fork, and once tender, let them cool.
3. 3Peel them and mash thoroughly with a fork.
4. 4Add the flour, egg yolks, salt, and mushroom powder.
5. 5Mix until you have a smooth, pliable dough.
6. 6Roll out into a long rope on your work surface and cut into bite-sized pieces.
7. 7Press gently with the tines of a fork to make the classic ridges.
8. 8Heat a pan with a splash of extra virgin olive oil and sear the gnocchi until lightly browned; set aside.
9. 9In a small saucepan, combine the plant-based milk, gorgonzola, and cream cheese, stirring until you get a smooth, creamy sauce with good body.
10. 10Spoon the cream onto the plate, top with the gnocchi, and finish with a drizzle of extra virgin olive oil.
11. 11And that's it! Our POTATO AND MUSHROOM POWDER GNOCCHI WITH GORGONZOLA CREAM is ready.

Notes & variations

1. 1You can make them with whole wheat flour.
2. 2You can dehydrate mushrooms in the oven and then grind them into powder.
3. 3You can use cheese wedges (like Laughing Cow) if you don't have cream cheese.
4. 4You can swap the gorgonzola for goat cheese or another cheese of your choice if you prefer.