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These Potato Dumplings with Fresh Shiitake Mushrooms, Arugula Sauce, and Toasted Hazelnuts are amazing! Gnocchi is a dish with humble origins, but it lends itself to so many variations. It can be made with potatoes, sweet potatoes, carrots, beets, or just with flour, chickpeas, millet, etc. Gnocchi is quite simple to make even for those who are not too familiar in the kitchen!

Potato Dumplings with Fresh Shiitake Mushrooms, Arugula Sauce, and Toasted Hazelnuts [Vegan]

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  • 15.8 ounces of sweet potatoes
  • 7 ounces of fresh shiitake mushrooms
  • 1.75 ounces of toasted Piedmont IGP hazelnuts
  • Italian milled flour to taste
  • 4 fresh sage leaves
  • 1 bunch of arugula
  • 1 sprig of fresh thyme
  • 1 teaspoon of smoked paprika powder
  • extra virgin olive oil to taste
  • deodorized sunflower oil to taste
  • aglina grass to taste (alternatively garlic)
  • whole sea salt to taste
  • Jamaica pepper to taste
  • fresh courgette flowers to decorate (optional)
  • rice flour to taste
  • umeboshi acidulated to taste


For the Gnocchi:

  1. Peel the sweet potatoes and steam them until tender. Mash them in the potato masher and let them cool.
  2. Add the smoked paprika and enough flour to obtain a soft ball of dough that does not stick to your hands. The dough of the gnocchi should not be worked for long.
  3. Remove some pieces of dough and stretch them on a floured pastry board to form cords of about 3 cm in diameter which you will then cut into chunks. At this point, work each piece delicately between your hands to obtain a round ball.
  4. Once all the gnocchi are ready, sprinkle them with rice flour and take care of the sauce.

For the Sauce:

  1. Blanch the rocket in lightly salted water for about 30 seconds, then pass in water and ice to keep the color unchanged and stop cooking.
  2. Drain and blend together with the aglina herb (or the garlic clove), the sunflower oil and umeboshi acidulated according to your taste (remember that the umeboshi acidulate is very salty, so add it slowly). You will need to get a fairly liquid sauce. If you want to limit fats, you can blend with water and oil and not just with oil.

For the Mushrooms:

  1. Quickly wash the mushrooms and chop them coarsely with a knife (set aside 2 or 3 for serving).
  2. Heat an iron lyonnaise, brush it with extra virgin olive oil, and sauté the mushrooms briefly over high heat with 1 sprig of fresh thyme.
  3. When the fire is off, add salt with whole sea salt and add a generous grinding of pepper.
  4. Plate the whole mushrooms.

To Assemble:

  1. Bring plenty of salted water to a boil with a drizzle of oil and add the gnocchi. Put the lid on and as soon as it starts to boil again, uncover it. The gnocchi will be ready when they come to the surface.
  2. Gently pick them up with a ladle and polish them in a pan with the mushrooms.
  3. Put the rocket sauce on the bottom of the serving dish, add the toasted hazelnuts and decorate the courgette flowers, a few blades of aglina grass, and rocket leaves.


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