We love simple ideas like this one for mid-week inspiration. We used ready-made spinach gnocchi, try and find a decent brand if you can.
Gnocchi with mushroom and paprika butter – serves 3
- 50g butter
- 400g chestnut mushrooms
- 1 clove of garlic, crushed
- 2 tsp chopped rosemary
- ½ tsp hot smoked paprika
- 500g pack gnocchi
- 100ml sour cream or crème fraîche
- grated Parmesan, to serve
Heat a small knob of the butter in a pan, add the mushrooms and ½ tsp salt, and cook until soft and golden.
Add the rest of the butter, garlic and rosemary, then cook gently for 4-5 minutes.
Stir in the paprika and season with black pepper, then keep over a low heat while you cook the gnocchi.
Drain the gnocchi and tip into the mushroom pan. Toss everything together and serve in warm bowls with a dollop of cream, lots of black pepper and some Parmesan.
(Original recipe by Janine Ratcliffe in Olive Magazine, October 2019.)
Jono & Jules do food & wine 