Looking for a tasty vegan dish to make for you and your family or friends? Try your hand at this delicious Table Bay hotel inspired vegan gnocchi recipe that you can easily prepare in the comfort of your home.
Compile a small list of ingredients that you may need, get out your cooking pots, heat the stove and get ready to enjoy fine dining cooking by making Truffle Wild Mushroom Gnocchi.
“Truffle Wild Mushroom Gnocchi is a tasty, melt in your mouth vegan meal, perfect for the whole family or group of friends,” says Wesli Charles Jacobs, Executive Sous Chef at The Table Bay hotel. Wesli and his team at the Table Bay Hotel are proud to have taken simple and healthy vegan dishes and elevated them to a fine dining level.
The luxurious five-star hotel celebrates 25 years in operation in 2022, and remains one of the City’s finest hotels, at the forefront of dining trends. The Table Bay focuses on using sustainably sourced products from within a short range of the hotel, reducing its carbon footprint.
VEGAN GNOCCHI WITH TRUFFLE OIL AND WILD MUSHROOMS
Serves: 4 | Hands on Time: 30 min | Total time: 60 min
INGREDIENTS
For the gnocchi
- 400g Large potatoes
- 140g Flour
- 40g Potato starch
- 12g Nutmeg
For the sauce
- 40g onion, chopped
- 50 ml oil
- 150g Wild mushroom mix
- 150ml White wine
- 20g Garlic
- 15g Thyme
- 400ml Oat milk
- 40ml Truffle oil
- 10g of salt
- 5g of white pepper
To serve
- 140g Char-grilled Stem Broccoli
- 120g Roasted Brown Mushrooms
- 250g Sautéed Wild mushrooms
- 40g Shaved Vegan Cheese
- 5g Pea-shoots / micro herbs
- Truffle oil
METHOD
Potato Gnocchi
COOK whole potatoes, until fork tender. Then drain them thoroughly.
ALLOW to steam for 5 minutes, peel potatoes and mash them with a potato masher, set aside to cool, then mix well with flour, potato starch, salt and nutmeg. The dough must be soft but not sticky.
ROLL the dough into thick rope rolls. Cut into 10mm little balls. Simply roll each ball over a fork to create one piece of gnocchi.
BRING a large pot of salt water to the boil. Then drop in the gnocchi and simmer until the gnocchi starts floating to the top. If they do, they are done.
REMOVE them with a slotted spoon and drain well. They will firm up a bit as they cool.
Sauce
ADD the onions to a pot and sauté in oil until softened, then add the garlic and thyme and fry until fragrant.
ADD the mushrooms and wine, reduce wine half way, then pour oat milk and season with salt and pepper. Cool down and add truffle oil.
Vegetables
Blanch long stem broccoli until tender and then grill broccoli in dry pan. Brown mushrooms should be peeled and roasted in the oven.
To heat for serving
HEAT a pan over medium heat, add some oil and pan fry gnocchi until golden brown, set aside.
HEAT the sauce.
Plating
PACK gnocchi on to the side of the serving bowl, place broccoli and mushrooms on top of the gnocchi. Pour the sauce onto the open space of the bowl.
GARNISH with micro-herbs and vegan cheese and a drizzle of truffle oil.
VEGAN GNOCCHI WITH TRUFFLE OIL AND WILD MUSHROOMS
Ingredients
- For the gnocchi
- 400g Large potatoes
- 140g Flour
- 40g Potato starch
- 12g Nutmeg
- For the sauce
- 40g onion, chopped
- 50 ml oil
- 150g Wild mushroom mix
- 150ml White wine
- 20g Garlic
- 15g Thyme
- 400ml Oat milk
- 40ml Truffle oil
- 10g of salt
- 5g of white pepper
- To serve
- 140g Char-grilled Stem Broccoli
- 120g Roasted Brown Mushrooms
- 250g Sautéed Wild mushrooms
- 40g Shaved Vegan Cheese
- 5g Pea-shoots / micro herbs
- Truffle oil
Instructions
Potato Gnocchi
COOK whole potatoes, until fork tender. Then drain them thoroughly.
ALLOW to steam for 5 minutes, peel potatoes and mash them with a potato masher, set aside to cool, then mix well with flour, potato starch, salt and nutmeg. The dough must be soft but not sticky.
ROLL the dough into thick rope rolls. Cut into 10mm little balls. Simply roll each ball over a fork to create one piece of gnocchi.
BRING a large pot of salt water to the boil. Then drop in the gnocchi and simmer until the gnocchi starts floating to the top. If they do, they are done.
REMOVE them with a slotted spoon and drain well. They will firm up a bit as they cool.
Sauce
ADD the onions to a pot and sauté in oil until softened, then add the garlic and thyme and fry until fragrant.
ADD the mushrooms and wine, reduce wine half way, then pour oat milk and season with salt and pepper. Cool down and add truffle oil.
Vegetables
Blanch long stem broccoli until tender and then grill broccoli in dry pan. Brown mushrooms should be peeled and roasted in the oven.
To heat for serving
HEAT a pan over medium heat, add some oil and pan fry gnocchi until golden brown, set aside.
HEAT the sauce.
Plating
PACK gnocchi on to the side of the serving bowl, place broccoli and mushrooms on top of the gnocchi. Pour the sauce onto the open space of the bowl.
GARNISH with micro-herbs and vegan cheese and a drizzle of truffle oil.
Visit the Table Bay website and book your stay here!
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ALSO SEE: Fine Dining at Level Seven Restaurant
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.