With gnocchi being so readily available in our supermarkets these days, it offers a great alternative to pasta and potatoes. An Italian first course tradition; the ingredients vary depending on region. Rome traditionally uses semolina whereas the more popular variety uses potato, buckwheat flour and eggs. The soft dumplings are great for soaking up creamy sauces and can even be added to bulk out soups and casseroles. They come in variety of sizes and can be poached, fried or baked
- 2 packs of pre-made potato gnocchi
- 600g of mixed wild mushrooms, sliced (chestnut, shitake, oyster)
- 2tbsp olive oil
- 50g butter
- 150g mascarpone cheese
- Small bunch of parsley
- 4 sprigs of thyme
- Salt and freshly cracked black pepper
- Parmesan for garnishing (replace with another cheese if for vegetarians).
Follow the packet instructions and boil the gnocchi. Once ready, set aside in a bowl and drizzle in some olive oil to stop them sticking together.
Meanwhile, melt the butter in a large frying pan and add the olive oil. In batches, begin frying the mushrooms until golden. Once all cooked, add them all to the one pan with the cooked gnocchi. On the heat, stir through the mascarpone adding a little water to loosen if too thick. Season well and sprinkle over the parsley and thyme.
Serve in bowls and finish with a sprinkle of Parmesan.
Top tip for making Wild mushroom gnocchi
For a richer, more indulgent sauce, add a 100ml of double cream with the mascarpone