👨‍🍳 作り方

1. 1

   Preheat oven to 400°F (200°C). Place unpeeled potatoes on a baking sheet and bake for about 1 hour, or until completely soft. Let cool slightly, then peel and mash until smooth. If time permits, refrigerate the mashed potatoes overnight for a drier texture.

2. 2

   Add egg yolks, salt, and 1.5 cups of flour to the mashed potatoes. Mix with a spoon until a soft, pliable dough forms, then use your hands. Add more flour as needed, but do not overmix. The dough should be soft.

3. 3

   Dust a work surface and your hands with flour. Divide the dough into four pieces. Roll each piece into a long rope about 2cm in diameter. Cut the ropes into 1cm pieces. Gently press each piece with your fingertip or a fork to create an indentation. Place the gnocchi on a baking sheet lined with parchment paper.

4. 4

   Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the surface (about 2-3 minutes). Remove with a slotted spoon and set aside.

5. 5

   In a large skillet, heat olive oil over medium heat. Add shallots and sauté until softened, about 3 minutes. Add mushrooms and cook until nicely browned and their liquid has evaporated. Add minced garlic, salt, pepper, and Herbes de Provence, and cook until fragrant (about 1 minute).

6. 6

   Stir in 1/4 cup flour and cook for 1 minute, coating the mushroom mixture. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Add chicken stock and sliced chestnuts. Cook for 5 minutes, stirring occasionally.

7. 7

   Remove the skillet from heat. Stir in the non-dairy milk. Add the cooked gnocchi to the sauce and toss gently to coat. If the sauce is too thick, add a little more non-dairy milk. Season with salt and pepper to taste. Serve immediately.