Smoked Shiitake & Chestnut Gnocchi with Porcini-Miso Butter

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

1. Pass the warm peeled potatoes through a ricer or mash until completely smooth.
2. Incorporate the crumbled chestnuts and flour into the potato mash, kneading gently until a soft, non-sticky dough forms.
3. Roll the dough into long ropes on a floured surface and cut into 2cm pillows; optional: roll them over a gnocchi board for texture.
4. In a large skillet, sauté the shiitake mushrooms with liquid smoke until they are golden and slightly crisp around the edges.
5. In a small bowl, whisk the vegan butter, miso paste, and porcini powder together until smooth.
6. Cook the gnocchi in a large pot of boiling salted water until they float to the surface, then wait 30 seconds before removing.
7. Transfer the cooked gnocchi directly into the skillet with the mushrooms and add the porcini-miso butter.
8. Toss over medium heat for 2 minutes until the gnocchi are beautifully glazed and slightly seared.
9. Fold in the fresh Thai basil leaves at the last second so they wilt slightly but stay vibrant.
10. 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