Recipe Notes

Wild Mushroom Gnocchi

We love super fast and fresh dishes at H|M and this mushroom gnocchi is exactly that. We made it recently in our Felsted showroom and it literally took less than 10 minutes from start to finish.

Recipe Notes | Mushroom Gnocchi - Humphrey Munson Blog

I N G R E D I E N T S 

Glug of olive oil
1 packet of pre-prepared gnocchi (we love the Difatti gluten free plain gnocchi, also available in spinach)
200g of wild mushroom, or shitake / exotic mix, sliced
1 small clove garlic, crushed and finely chopped
Handful of chives, finely chopped
Handful fresh basil, chopped
Parmesan
Sea salt and black pepper to taste

M E T H O D

1. Bring a pan of water to the boil and add a pinch of salt. Add the gnocchi and keep over a rolling boil until the gnocchi rises to the surface. Remove from the pan with a sieve.

2. Heat some olive oil in a heavy bottom pan, we used our Staub chistera braiser which we love for cooking this type of dish. Add the mushrooms and fry off over a high heat to get a good bit of colour on then. Once lightly browned, add the garlic and a small glug of white wine if you have it open. Next add the gnocchi and stir to combine over a medium heat for 1-2 minutes.

3. Next add the herbs, season with salt and pepper and add parmesan if desired. So fast so simple!

Recipe Notes | Mushroom Gnocchi - Humphrey Munson Blog

Recipe Notes | Mushroom Gnocchi - Humphrey Munson Blog

Recipe Notes | Mushroom Gnocchi - Humphrey Munson Blog

Images: H|M