MAKE: CALLUM HANN'S GNOCCHI RECIPE

Chef and restaurateur Callum Hann shares his delicious gnocchi recipe made with locally grown Mitolo Family Farms potatoes.

During Tasting Australia this year, Callum shared this recipe during his 'Make' session with Mandy Hall in the Dining Galleries presented by Mitolo Family Farms. These dumplings are fluffy, tender and – with the addition of mushrooms, black garlic and cavolo nero – ready to impress as the weather grows cooler. 

Ingredients

• 700 grams Mitolo Family Farms Mashing Potatoes
• 200g 00 flour, plus extra for dusting
• 1 small egg
• Pinch salt
• 2 tbsp olive oil, plus 2 tbsp extra
• 400g mushrooms, chopped (try to get a mixture of field, button, shiitake, king brown, oyster etc)
• 4 black garlic cloves, rougly chopped
• 3 thyme sprigs
• 4 leaves cavolo nero, torn
• 1/2 lemon
• 1/2 bunch parsley, finely chopped
• 40g pecorino cheese, finely grated

Method

Peel potatoes and cut into quarters. Place into a stock pot of cold salted water, cover, and bring to the boil. Cook for 15-20 minutes or until tender when pierced with a knife. 

Drain potatoes into a colander and allow to steam dry for a few minutes.

Pass the potatoes through a sieve, mouli or potato ricer. Add flour a little at a time, the egg and a pinch of salt, until incorporated. Tip onto a floured bench and knead gently to bring together. 

Take a quarter of the dough and (using floured hands) roll into a long skinny sausage shape, about 1.5cm in diameter. Use a pastry scraper to cut into square gnocchi.

Blanch gnocchi in salted boiling water until it floats; 1-2 minutes. Use a slotted spoon to remove gnocchi onto an oiled tray. Repeat with remaining gnocchi dough. 

Heat two tablespoons of olive oil in a large frying pan over high heat.

Add half the mushrooms and fry until golden brown. Remove mushrooms from pan and repeat with remaining mushrooms.

Return all mushrooms to the pan along with a pinch of salt, butter, black garlic, thyme and cavolo nero. Cook for a further minute or until fragrant. 

Remove mushrooms from pan and add remaining olive oil and butter. Add the gnocchi and cook for 2-3 minutes or until golden brown.

Add mushrooms back to the pan and toss to combine. Divide between serving bowls and finish with a squeeze of lemon, parsley and pecorino.