Recipe Notes

Wild Mushroom Gnocchi

We love super fast and fresh dishes at HM 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 of garlic, crushed and finely chopped
A handful of chives, finely chopped
Handful of fresh basil, chopped
Parmesan
Sea salt and black pepper to taste

M E T H O D

1. Bring a pan of water to a 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 them. 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: HM