Mushroom Gnocchi

Method

• 1)

  Set oven to 200C

• 2)

  Put knob of butter in pan on low heat

• 3)

  Finely chop onion and add to pan to sweat down

• 4)

  Put a bunch of thyme into pan (don’t need to pick, can remove once flavour has infused)

• 5)

  Chop up clove of garlic

• 6)

  Add to pan with zest of one lemon

• 7)

  Chop up 2 handfuls of mushrooms finely for ragu and add to pan once onion have been sweating for 5 minutes.

• 8)

  Turn heat up to medium, put lid on and leave for 2-3 minutes

• 9)

  Thinly chop 1 handful of mushrooms for crispy garnish

• 10)

  Drizzle baking tray with olive oil, add mushrooms and drizzle with olive oil. Out in oven

• 11)

  Once mushrooms in pan have been cooking for 3 minutes, add half cup of chosen liquid

• 12)

  Give a good mix, then turn heat down to low and put lid back on

• 13)

  Finely chop half a bunch of parsley

• 14)

  After the mushrooms in pan have cooked for another 5 minutes. Turn heat off and pick stems of thyme out

• 15)

  Season with a pinch of salt and add creme fraiche and mix through

• 16)

  Add in half of the chopped parsley and juice of a lemon

• 17)

  After 20 minutes, remove crispy mushrooms from oven. Sprinkle with a pinch of salt

• 18)

  Get some water on the boil and cook gnocchi as per packet instructions

• 19)

  When gnocchi is cooked, strain off water and then add to a pan on high heat with olive oil to crisp up.

• 20)

  Turn mushroom pan back onto low heat, add chilli flakes (Optional), some cracked black pepper and zest of a lemon

• 21)

  Once gnocchi has crisped on all sides, took about 5 minutes, add back to the mushrooms. Don’t mix too much, fold the gnocchi through

• 22)

  Plate up a few spoonfuls of gnocchi with mushrooms onto plate and sprinkle with some parsley and some crispy mushrooms. Finish with a squeeze of lemon.