Potato gnocchi with mushroom cream

by Metropol | May 28, 2025 8:30 am


Christchurch’s hospitality scene is known for delectable dishes filled with flavour and premium ingredients — from Market Place’s executive chef Ritvik Saini, this vegan and gluten-free creation on their Prix Fixe menu is no exception.

Gnocchi

  1. Peel and steam the potatoes until tender.
  2. Pass through a potato ricer and let cool slightly.
  3. Once cool, mix in the flour, salt, and olive oil. Knead gently on a floured surface until a dough forms — do not overmix.
  4. Divide the dough into manageable portions and roll each into a cylinder, approximately 2cm thick.
  5. Cut into squares about 3 x 3cm in size.

Mushroom stock:

  1. Combine all ingredients in a pot and bring to a boil.
  2. Reduce until liquid measures approximately 1 litre.
  3. Strain, reserving both the stock and chopped mushrooms.

Miso stock:

  1. Place all ingredients in a pot and bring to a boil.
  2. Remove from heat and reserve.

Mushroom cream:

  1. Strain, reserving some of the cooking liquid.
  2. Blend cashews and mushrooms together, slowly adding reserved liquid until a whipped cream–like consistency is reached.

To finish and plate:

Thanks to Market Place’s executive chef Ritvik Saini for the recipe: marketplacerestaurant.co.nz

 

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