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Hazelnut Gnocchi with Girolles, Crisp Fried Duck Eggs and Parmesan

Handmade hazelnut potato gnocchi served with sautéed girolle mushrooms, rich butter sauce, and crispy fried duck eggs.

VegetarianPastaGnocchiDuck EggMushroomsHazelnuts
Estimated Nutrition
Calories
716.1
kcal / serving
2864.4 kcal total
Carbs
34.6g
per serving
138.4 g total
Fat
51.2g
per serving
204.8 g total
Protein
28.9g
per serving
115.6 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
1
piece
Egg
free-range, beaten
50
g
Butter
unsalted
4
piece
Duck Egg
free-range
100
g
Parmesan Cheese
aged, grated
GrainsCereals
100
g
Type '00' Flour
plus extra for dusting
Liquids
200
ml
Vegetable Stock
hot, can use chicken stock if not vegetarian
NutsSeeds
50
g
Hazelnuts
skins removed, roasted and chopped
8
piece
Hazelnuts
whole, roasted
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
5
sprig
Thyme
leaves only
1
handful
Parsley
shoots, optional
OilsFats
4
tsp
Hazelnut Oil
1
tbsp
Olive Oil
for frying gnocchi
1
tbsp
Olive Oil
for sauce
1
tbsp
Olive Oil
for eggs
Vegetables
225
g
Potato
mashed, without milk or butter
300
g
Girolle Mushrooms
cleaned
2
piece
Shallots
thinly sliced

Method

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