Gnocchi and chanterelles

I might join the entire Sweden with the statement that chanterelles is possibly the best mushroom that the forrest has to offer. Last year I hit woods with great intentions of finding lots of them, but I just got one or two. Way to few for making some real food out of them. I’m not complaining, last year offered to much mushroom anyway. It was strange though that there were no chanterelles since they often are one of the most common sorts. This year is different. It has been a really rainy summer and they are already here (very very early). A few days ago I went out shrooom-hunting and ended up in a golden ocean. So why not make chanterelles and gnocchi?


I’m making the gnocchi gluten-free since there sometimes are intolerant people around, and since there seem to be a lack of gf-free vegan gnocchi recipes this one is self developed.


What you need
  • 2 pounds boiled potatoes
  • 1,5 cups rice flour
  • 2 tsp guar gum
  • 1,5 tsp salt
  • 2 garlic cloves
  • 2 tbsp oil
How to do it
  1. Mash the potatoes but don't use a food processor, use a masher or something gentler. If you use blades it will release starch and create a very gluey gnocchi, not the tender one we are looking for.
  2. Mix mix all the dry ingredients together, make sure the guar gum is well mixed since is gets very sticky if not.
  3. Mix all the ingredients until they are fully incorporated.
  4. Divide the dough into 8 balls.
  5. Sprinkle some rice flour on the countertop and roll the balls into inch-thick tubes.
  6. Cut into half-inch wide disks and flatten with a fork.
  7. Boil some water on the stow.
  8. And the gnocchi in batches so the bottom of pan doesn't get full. Once they start to float they are done.
  9. You could either serve them like this or add some oil and broil them in the oven, just to get some surface.



What you need
  • 3 minced onions
  • 1 pound of chopped chanterelles
  • 3 springs of thyme
  • 1 cup soy creamer
  • 2 tbsp rice flour
  • oil
  • salt and pepper
How to do it
  1. Fry the onions in the oil until brown.
  2. Add the chanterelles and the thyme.
  3. Fry until the mushrooms start to release their water.
  4. Mix the soy creamer and rice flour. Add to the pot, boil for a few minutes.
  5. Season with salt and pepper.


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