Peppery Mushroom Gnocchi.
As the evenings get that bit darker and colder, we all need something warm to finish the day! I love this Peppery Mushroom Gnocchi as an easy family meal during autumn. Its straight forward & quick to make but so full of flavour so its perfect for when you have guests around or just as a quick midweek meal.
Ingredients:
500g Mushrooms (any mix you can find)
70g Unsalted Butter
75g Parmesan grated
50g Pecorino grated
1 tbsp Black Peppercorns
a small bunch of sage leaves, roughly chopped.
Packet of fresh Gnocchi
Method:
In a dry frying pan, toast the peppercorns until fragrant. Grind down with a mortar & pestle and set aside
In the pan, add the butter and melt down. Add the mushrooms and cook down until toasty and golden. Just before the mushrooms are finished, add the sage leaves. I always like to cook the mushrooms down really well, almost until crispy! Remove the mushrooms from the pan and set aside.
In a pot of boiling water, add the gnocchi and cook as per the packet instructions. Once cooked, keep one cup of pasta water aside for the sauce. Drain the gnocchi and set aside.
Add a little more butter to the pan and melt. Add the ground, toasted peppercorns. Add the cup of pasta water and mix well. Reduce this sauce for about two minutes. Add the gnocchi and mushrooms and toss well.
Reduce the heat and add the grated cheeses, mixing well so the cheese melts into the sauce.
Serve and garnish with some more grated cheese and a few sage leaves.
HR x
