Mushroom cream, butternut and chestnut gnocchi and coffee foam

Method

For the mushroom cream :

Finely chop the onion and shallot, then cut the mushrooms into 4.

Fry the shallot and onion with a little salt in the melted margarine.

Add the mushrooms and a little salt to drain off the water. Leave to cook for 5 mins.

Add the vegetable stock and cook for a further 10 mins.

Blend and add the cream to obtain a velvety consistency.

Season and keep warm.

For the gnocchi :

Peel and cut the butternut and potatoes into large cubes.

Place on a baking tray lined with greaseproof paper and brush with a little oil, salt and pepper.

Place in the oven at 180°C for 20 minutes.

Remove from the oven and mash to a fine purée using a potato masher.

Add the flour, potato starch and lemon zest.

Mix until you have a smooth, non-sticky dough. Add a little flour if necessary.

Take a little of the dough in your hands and roll out into a thin ball on a floured work surface. Cut into 2-3 cm lengths.

Bring a pan of water to the boil with coarse salt.

Dip the gnocchi in the water and remove when they have risen to the surface.

Drain and fry in a pan with a little oil to crisp up the gnocchi. Keep warm.

For the pan-fried mushrooms:

Chop all the mushrooms, peel the garlic and chop the parsley.

Brown the mushrooms with a little salt in a hot pan.

Grate the garlic over them and add the chopped parsley at the end of cooking.

For the coffee foam :

Mix the milk and freeze-dried coffee in a saucepan and bring to the boil.

Using an immersion blender, create a froth on the surface of the pan.

Serving:

Pour the velouté into a soup plate.

Arrange a few crispy gnocchi in the centre and a few fried mushrooms around them.

Finish with three dots of coffee foam.

Enjoy!

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