The Perfect Pair: Creamy Mushroom and Truffle Gnocchi & Andrea Felici, Verdicchio dei Castelli di Jesi

The Perfect Pair is a series where our Bottle Shop wine experts work with the chefs at their big houses to create the perfect recipe to pair alongside one of our wines. Our recipes aim to be super easy for you to make at home so you can recreate the Big House experience from the comfort of your home.

Serves : 2
300g gnocchi
30g dried porcini mushrooms
2 shallots finely sliced
2 garlic cloves finely grated
120ml double cream
4 chestnut mushrooms washed and quartered
Handful oof finely chopped flat leaf parsley
2 tbsp vegetable oil
1 tsp salt
1 tsp cracked black pepper
30g butter
Truffle oil to drizzle

1. Soak the porcini mushrooms in 30g of boiling water and cover in cling film for 15 mins to rehydrate.
2. In a saucepan add half the vegetable oil and the shallots sauté on medium heat until translucent and then add your garlic, salt and pepper.
3. Add your chestnut mushrooms to the pan and stir until the mushrooms have gone soft.
4. Add the porcini mushrooms and the liquid and reduce until all the liquid has evaporated.
5. Add the double cream to the pan, bring to the boil, then turn the heat down to low and add the chopped parsley.
6. Boil some water in a pan another saucepan and season it with salt. Add the gnocchi.
7. Heat a frying pan to a medium heat and add the remaining vegetable oil.
8. Once the gnocchi is floating, strain from the water and carefully add to the frying pan with the butter, fry the gnocchi until golden.
9. Pour the mushroom sauce into the frying pan, stir and take off the heat.
10. Plate the gnocchi, season to taste and drizzle over a little truffle oil.
11. Serve and enjoy!

We’ve picked a dry white wine to go with this creamy gnocchi. It’s fresh, with bright citrus flavours. Made from the Verdecchio grape, it starts with a clean grapefruit taste and finishes with a hint of sage and aniseed. A great wine that pairs perfectly with this hearty Italian dish.