Handmade Gnocchi with Pea Purée and King Oyster Mushrooms

Ingredients by component

Egg-free potato gnocchi

• 700 g floury potatoes
• 160 g plain wheat flour
• 3 g salt

Pea purée

• 350 g frozen peas
• 100 ml unsweetened oat milk
• 15 ml olive oil
• 10 ml lemon juice
• 2 g salt

Seared king oyster mushrooms

• 500 g king oyster mushrooms
• 20 ml olive oil
• 15 ml light soy sauce
• 10 ml lemon juice

Preparation and assembly

1. Start components that need soaking, chilling or long roasting first. Finish purées and sauces during roasting; cook gnocchi, ravioli or risotto just before serving. Quantities are listed separately for each component.
2. Egg-free potato gnocchi: Bake unpeeled potatoes at 200°C for 55–65 minutes until tender. Peel while hot, rice and spread out for 10 minutes to release steam.
3. Egg-free potato gnocchi: Add salt and 140 g flour. Bring together quickly without prolonged kneading. Use remaining flour to roll into 2 cm ropes and cut 2 cm gnocchi.
4. Egg-free potato gnocchi: Cook one test gnoccho first. If it falls apart, work a little more flour into the dough. Cook in batches; give them one minute after they float.
5. Pea purée: Add frozen peas to boiling water and cook for 4 minutes until tender, then drain well.
6. Pea purée: Drain well and blend while warm with heated oat milk, oil, lemon and salt. Pass through a fine sieve for a smooth texture.
7. Pea purée: Keep warm in a covered bowl over barely simmering water and stir before serving.
8. Seared king oyster mushrooms: Slice the mushroom stems into 3 cm medallions. Lightly crosshatch the flat faces; halve the caps.
9. Seared king oyster mushrooms: Sear medallions in hot oil for 3–4 minutes per side. Add the caps for 3 minutes, then glaze with soy sauce and lemon for 30 seconds.
10. Divide the base cream or sauce evenly among plates, add the main component, then the crunchy or acidic accents. Use oil and reductions sparingly. Serve desserts on cool plates and hot dishes on warmed plates.

Tip

Always sieve purées for a fine texture. Add reductions gradually and taste a complete bite before adding salt. Time includes the stated resting and chilling periods and is an editorial estimate.