Prep
30 min
Total
1 hr 5 min
Serves
4
INGREDIENTS
- 1 1/2 cups hot water divided
- 2 14g pkgs dried chanterelle mushrooms
- 1/3 cup plain instant mashed-potato flakes
- 2 sweet potatoes (about 600g total)
- 2 egg yolks
- 1 1/2 tsp ground ginger
- 1 tsp salt
- 1 1/2 cups all-purpose flour
- 1/4 cup butter
- 2 tsp finely chopped fresh sage
METHOD
- Pour 3/4 cup hot water over chanterelle mushrooms in a medium bowl. Set aside, stirring occasionally, until ready to use. Stir remaining 3/4 cup hot water with instant mashed potatoes in a large bowl until combined. Set aside to cool.
- Prick unpeeled sweet potatoes several times with a fork and place on a plate. Microwave on high until tender, turning halfway through, eight to 10 minutes. Let stand until they are cool enough to handle, about 10 minutes.
- Cut potatoes in half lengthwise, and scoop out flesh into a medium bowl. Using a hand blender, purée until completely smooth.
- Measure out 1 cup sweet potato purée and stir into bowl with mashed potatoes. (Keep and refrigerate any remaining sweet potato purée for another use.) Stir in egg yolks, ginger and salt. Stir in flour, 1/2 cup at a time, until dough is combined but sticky. Scrape half of dough into a large resealable plastic bag.
- Boil a large pot of water over medium-high. Cut one inch from the tip of plastic bag. Gently squeeze bag to pipe dough directly into boiling water, at the edge of the pot. Use a paring knife to cut off one-inch pieces of dough. Do not crowd pot. You will need to cook gnudi in three to four batches. Cook until gnudi float to the surface, two to three minutes. Scoop out gnudi with a slotted spoon and keep on a plate. Continue with remaining dough.
- Melt butter in a large non-stick frying pan over medium. Add chanterelles and any remaining mushroom liquid. Cook, stirring occasionally, until all the liquid evaporates and butter turns foamy and smells nutty, about six minutes. Add cooked gnudi and sage. Cook gently until warmed through, about one minute.
