Recipe for Mushroom Gnocchi by Italian Chef Davide DAMIANO

The recipe for Mushroom-Stuffed Gnocchi, Creamy Bacon Sauce, and Crispy Black Garlic Tuile – by Chef Davide DAMIANO

Discover Chef Davide DAMIANO’s recipe

Our Italian chef, an expert in molecular cuisine, reveals his indulgent yet refined recipe. To perfect this culinary experience, he used our 28-cavity silicone sphere mould Ø35X28 mm – 20 ml to create the gnocchi.

A recipe so surprising that inside the gnocchi, you’ll discover a mushroom filling made with our mould: Mini cylinder & insert mould 176 cavities Ø22X15 mm.

To add aesthetic appeal and crunch to his recipe, Chef DAMIANO used our honeycomb mat to create his black garlic tuile.

Step 1: Green Oil

Ingredients:

• 100 g of extra virgin olive oil
• 100 g of seed oil
• 50 g of arugula

Preparation:

• Bring a pot of water to a boil and add a good amount of salt, as if you were preparing water for pasta.
• Once the water is boiling, immerse the arugula for about 30 seconds, just enough to blanch it.
• Remove the arugula, drain it quickly, and transfer it to a bowl of ice water to stop the cooking and preserve its vibrant green color.
• Dry the arugula well using a clean cloth or paper towels.
• Place the arugula in the glass of a powerful blender and add the EVO oil and seed oil.
• Blend on maximum power for at least 8 minutes until the mixture is smooth and well emulsified.
• Filter the mixture using a fine sieve to separate the liquid from the solid part.
• Store the green oil in an airtight container, ready to use.

 

Step 2: Mushroom Filling: A Savory Heart

Ingredients:

• 40 g of dried porcini mushrooms, soaked
• 250 g of fresh porcini mushrooms
• 1 garlic clove
• 80 g of leek
• 80 g of butter
• 10 g of parsley
• 5 g of Ultratex III (modified tapioca starch)

Preparation:

• Start by soaking the dried porcini mushrooms in warm water for about 30 minutes, changing the water once or twice to remove any impurities.
• Meanwhile, peel and finely chop the garlic and leek.
• In a large pan, melt the butter over medium heat and add the chopped garlic and leek, sautéing until tender and golden (about 5 minutes).
• Add the fresh porcini mushrooms (cut into pieces if too large) and fry for another 5 to 6 minutes, stirring occasionally.
• When the mushrooms are golden, add the soaked dried porcini mushrooms and some of the cooking broth (or vegetable broth), and continue cooking for 10 minutes.
• At this point, add the freshly chopped parsley and mix well.
• Blend everything using an immersion blender (or regular blender) until you obtain a smooth consistency.
• For a thicker and creamier consistency, add Ultratex III and continue blending until the cream thickens and becomes semi-dense.
• Pour the cream into mini silicone cylinders Mini cylinder & insert mould 176 cavities Ø22X15 mm, filling them up.
• Place the filled mould in the freezer until it is frozen.

 

Step 3: Potato Gnocchi

Ingredients:

• 1000 g of cold-cooked potatoes
• 150 g of cornstarch
• 300 g of T45 flour
• 120 g of egg
• 100 g of parmesan
• 12 g of salt

Preparation:

• Start by steaming the potatoes so that they remain dry.
• Once cooked, mash them with a potato ricer to obtain a smooth, lump-free puree.
• Let the mashed potatoes cool completely so that the consistency of the mixture is not affected.
• In a large bowl, mix the cooled mashed potatoes, cornstarch, T45 flour, egg, grated parmesan, and salt.
• Gently mix to form a smooth dough, being careful not to overwork it to avoid making it rubbery.
• Take the silicone mould 28-cavity silicone sphere mould Ø35X28 mm – 20 ml and pipe the dough inside the cavities to form dough balls.
• Inside each ball, place some of the mushroom filling that has been frozen.
• Seal the spheres with the dough and place them in the freezer to make them easier to unmould.
• Cook the gnocchi in boiling salted water for 4 minutes, or until they rise to the surface. Once cooked, transfer them to a pan with melted butter to brown further.

 

Step 4: Bacon and Speck Sauce: An Explosion of Flavors

Ingredients:

• 150 g of smoked bacon
• 150 g of speck
• 100 g of white onion
• 50 g of butter
• 125 g of white wine
• 50 g of warm inulin
• 500 g of cream

Preparation:

• In a large pan, melt the butter and add the bacon and speck cut into cubes.
• Fry over medium-high heat for 5 to 7 minutes until the bacon is crispy and golden. Add the finely chopped onion and sauté until it becomes translucent.
• Deglaze with white wine and let the alcohol evaporate, then place the mixture in the refrigerator.
• Mix the warm inulin with the cream, then add the bacon and speck cream mixture.
• Place everything in a vacuum-seal bag along with the meat and chopped onions.
• Perform an osmosis cycle and steam at 70°C for 60 minutes.
• Filter the mixture and keep the sauce ready to serve.

 

Step 5: Speck Powder Will Bring Intensity to Your Dish

Ingredients:

• 100 g of speck
• 20 g of tapioca maltodextrin

Preparation:

• Dehydrate the speck in the microwave until crispy.
• Blend the dehydrated speck into a powder.
• Mix the speck powder with the tapioca maltodextrin.

 

Step 6: Truffle Paste Will Add an Extra Touch

Ingredients:

• 100 g of cooked mushroom mixture
• 40 g of black truffle paste
• 100 g of cream
• 30 g of extra virgin olive oil (EVO)
• 10 g of Ultratex III (modified tapioca starch)

Preparation:

• Blend all ingredients together: cooked mushrooms, truffle paste, cream, EVO oil, and Ultratex III.
• Sift the mixture to remove solid bits.
• Store in the fridge until ready to use.

 

Final Step: Chef’s Signature: A Crispy Black Garlic Tuile

Ingredients:

• 30 g of egg white
• 30 g of melted butter
• 25 g of flour
• 2 g of unsweetened cocoa powder
• 1 g of black pepper
• 5 g of salt
• 5 g of black garlic

Preparation:

• Emulsify the egg white with the melted butter, add the flour, cocoa powder, pepper, salt, and chopped black garlic.
• Mix well until you obtain a smooth and homogeneous dough.
• Spread the mixture onto the silicone mat Honeycomb mat Ø220X3 mm to form a thin layer.
• Bake in the oven at 155°C for about 10 minutes, or until the tuile becomes crispy.
• When the tuile is hot, remove it from the mat and shape it as desired.

Plating:

• In a pan, sauté the gnocchi with melted butter until golden.
• Add the green oil, bacon, and bacon sauce without stirring, so the components remain separate.
• Sauté the base of the dish.
• Arrange the gnocchi on the plate in a circle, leaving a little space between each one.
• Insert the truffle gel between each gnocchi.
• Decorate with speck powder.
• Gently place the tuile on top of the gnocchi.
• Serve the dish hot, ready to enjoy.

Find Davide Damiano on social media. He also offers consulting services and training, provided through Dali Formazione.

Ingredients

Equipment and ustensils

• Mould sphere silicone - Reference 011681-20X30
• Mould mini cylinder & insert - Reference 014257
• Honeycomb mat - Reference 013793

Recipe steps

• The green oil

• Mushroom stuffing

• Potato gnocchi

• Bacon and speck sauce

• Truffle gel

• Crispy black garlic tuile

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