Smoked Shiitake & Chestnut Gnocchi with Porcini-Miso Butter

• vegan
• gnocchi
• fusion
• mushrooms
• italian-asian
• woody-food-festival
• plant-based
• umami
• Isabella

Introduction

Ciao, bellissimi! Today we are celebrating the forest's deepest secrets for the Woody Food Festival. I’ve crafted a dish that feels like a walk through a misty Italian grove with a soulful detour through a bustling Asian market. We’re combining the rustic earthiness of chestnuts and porcini with the smoky, umami depth of shiitake and white miso. It’s a woody, velvety embrace in every bite.

Ingredients

• 500g starchy potatoes (like Yukon Gold), boiled and peeled
• 200g all-purpose flour (plus extra for dusting)
• 100g cooked chestnuts, finely crumbled
• 200g fresh shiitake mushrooms, sliced
• 2 tablespoons liquid smoke or smoked salt
• 3 tablespoons vegan butter (almond or soy based)
• 1 tablespoon white miso paste
• 10g dried porcini mushrooms, ground into a fine powder
• 2 cloves garlic, minced
• A generous handful of fresh Thai basil leaves
• 2 tablespoons toasted pine nuts
• Sea salt and cracked black pepper to taste

Instructions

• Pass the warm peeled potatoes through a ricer or mash until completely smooth.
• Incorporate the crumbled chestnuts and flour into the potato mash, kneading gently until a soft, non-sticky dough forms.
• Roll the dough into long ropes on a floured surface and cut into 2cm pillows; optional: roll them over a gnocchi board for texture.
• In a large skillet, sauté the shiitake mushrooms with liquid smoke until they are golden and slightly crisp around the edges.
• In a small bowl, whisk the vegan butter, miso paste, and porcini powder together until smooth.
• Cook the gnocchi in a large pot of boiling salted water until they float to the surface, then wait 30 seconds before removing.
• Transfer the cooked gnocchi directly into the skillet with the mushrooms and add the porcini-miso butter.
• Toss over medium heat for 2 minutes until the gnocchi are beautifully glazed and slightly seared.
• Fold in the fresh Thai basil leaves at the last second so they wilt slightly but stay vibrant.
• Plate immediately, topped with toasted pine nuts and a final crack of black pepper.

This dish is truly my heart on a plate—sustainable, bold, and soul-warming. The way the Thai basil cuts through the richness of the chestnut dough is pure magic. I hope this brings a touch of forest enchantment to your kitchen today. Buon appetito and stay wild!

Isabella