during this unprecedented time come 'shelf foraging' with our head chef enrico gusella and TRy out some of his favourite recipes

Today Enrico is sharing a family recipe with us, which he has developed over the years, using a combination of Alpine Cuisine ( the region where he is from in Italy, Piemonte, right in the middle of the Alps) and a selection of Scottish products you can buy from any supermarket or food delivery service. Feel free to improvise with similar products if you are unable to source all of these ingredients.

Porcini Mushroom Gnocchi

Morangie Brie Fondue, Baby Chanterelle & Truffle

Serves : 8 

Preparation & Cooking Time : 2 hours

Ingredients for the gnocchi:

  • 1,2kg Maris Piper Potato
  • 2 medium eggs
  • 80gr parmigiano cheese, grated
  • 3gr nutmeg, grated
  • 20gr salt
  • 200gr chestnut flour ( perfect for gluten free gnocchi) or 230gr plain “00” pasta flour
  • 70gr corn flour
  • 80gr of fresh chopped or 20gr dry Porcini, powdered

For the fondue:

  • 200gr Morangie Brie
  • 200ml soy cream
  • 3gr nutmeg

To serve:

  • 50 gr Morangie Brie
  • 200gr Scottish baby Chanterelle or Girolles, pan seared on golden butter with 1 garlic clove and 20 ml of madeira wine
  • 10gr Tarragon leaves
  • 20gr crushed hazelnut
  • ½ bunch Chervil
  • 1 Black Truffle, shaved 

Preparation method:

- Preheat the oven to 190°C/gas mark 5. Place the pre-washed potatoes on a baking tray with a layer of sea salt underneath and bake for 45 minutes until completely cooked through

- While they are still hot, cut the potatoes in half and scoop out the flesh, pushing through a potato ricer into a large bowl, let the potatoes cool down firsty till room temperature and then an extra 20 minutes in the fridge.

- Fold in the eggs, followed by the flours and all the rest of the ingredients, so that the mixture comes together as a dough.

- Turn out on to a clean work surface and fold over a couple of times to ensure all the flour is fully incorporated, take a quarter of the dough and roll into a 2cm thick sausage shape, then cut into 3cm pieces of gnocchi

- Roll each piece on a gnocchi board, or along the back of a fork, to create the traditional indentations, then transfer to a lightly floured tray. Repeat with the rest of the dough. You can now store the gnocchi for 2 days or freeze it for 1 month.

- For the fondue, combine the diced cheese, nutmeg and soy cream in a pan and gently bring up to the boil. Blend and pass through a fine sieve and set aside, keeping warm until ready to serve.

Bring a wide, shallow pan of salted water to the boil, then gently roll the gnocchi into the water and cook until the gnocchi float to the surface.

- Drain the gnocchi into a pan and mix them with 4 tablespoons of the cooking boiling water, Morangie Brie and tarragon leaves.

- To serve, divide the cheese fondue in 8 bowls, top with gnocchi and finish with the pan-seared mushrooms, truffle shavings, hazelnut and freshly picked chervil leaves. 

"Villas at Renaissance - Exclusively East Lothian"