Gnocchi with onion purée, pickled turnips and mushrooms

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the onion purée

  • 150ml/5fl oz olive oil
  • 2 onions, sliced
  • 1 garlic clove, chopped
  • few fresh thyme sprigs
  • 1 bay leaf
  • pinch salt

For the pickled turnips

  • 1 small turnip, peeled and thinly sliced
  • 6 tbsp cider vinegar
  • 4 tbsp caster sugar
  • 1 tsp fennel seeds, toasted
  • salt

For the Portobello mushrooms

  • 2 Portobello mushrooms
  • 1 garlic clove
  • few fresh thyme sprigs
  • 2 tbsp olive oil

For the gnocchi

  • 2 freshly baked potatoes
  • 2–3 free-range egg yolks
  • 50g/1¾oz–100g/3½oz plain flour, plus extra for dusting
  • 1 tbsp olive oil
  • 1 handful dried mixed mushrooms, blitzed to a powder and toasted
  • pinch salt
  • fresh chervil sprigs, to garnish
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