We bet this Edgecombe Brothers asparagus and enoki mushroom gnocchi in a creamy garlic and white wine sauce, created by The Chefs Ex Wife, is as tasty as it looks.
- 500g potatoes
- 200g plain flour (or GF flour of choice)
- 12 spears of Edgecombe Brothers asparagus
- 1 cup enoki mushrooms
- 1 cup spinach
- 3 cloves garlic
- 600ml cream
- 2 tbsp extra virgin olive oil
- Finely grated parmesan to taste
- Salt and pepper to taste
- Parsley to garnish
- 1 glass of Swan Valley white wine
Peel and cut and the potatoes into large equal pieces. Cook in a pot of water, over medium heat until you can easily pierce with a knife.
Drain the potatoes, then mash with a potato masher.
Knead the flour into the mashed potatoes on a flat surface. Add a generous pinch of salt.
Roll the potato dough into long, thin sausages. Cut into gnocchi sized (3cm) chunks with a knife.
Bring a large saucepan of salted water to the boil.
Cook the gnocchi in boiling water (in batches). They are cooked when they float to the top of the pan. Drain and set aside on a baking tray until needed.
Wash the asparagus, snap to remove the woody ends. Chop into 1 cm pieces.
Wash and slice mushrooms.
Boil a pan of water, briefly blanche the asparagus – for about 1 minute.
Sautee sliced asparagus, mushrooms and garlic in a frying pan with a drizzle of EVOO and cook over medium-low heat for 5 minutes, stirring occasionally with a wooden spoon.
Take the vegetables out of the frying pan and set aside.
Sauté the gnocchi in the same frying pan for two minutes to give a little colour.
Add the asparagus, mushrooms and spinach. Mix gently and add cream, white wine and season.
Plate up and garnish with a sprig of parsley and a little grated parmesan.
Serve immediately, with a delicious glass of Swan Valley wine.
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