I enjoy making gnocchi but I keep a package of the pre-made stuff on hand because it’s extremely quick to cook. I like the contrast of the crispy gnocchi against the silky smooth mushroom sauce. The chives aren’t just for garnish they bring a bright note to the otherwise earthy ingredients. I use whisky in the sauce because we always have a bottle in the house but you can use madeira, sherry or brandy.
Serves 2 Adults
200g of pre-made gnocchi
2 garlic cloves, chopped
2 sage leaves
2 capfuls of whisky
1/2 cup single cream
chives to garnish generously
- You’ll need one medium sized frying pan and one large. Divide the butter equally between both pans. Chop the mushrooms into similar sized pieces then peel and finely slice the shallot. Put a medium high heat under both pans and once the butter is foaming tip the gnocchi into the large pan and the mushrooms to the medium one then grind some salt over both pans. Give the pans a shake so that the ingredients get tossed in butter and are evenly spaced then leave them alone for 5 minutes so that the gnocchi and the mushrooms brown.
- After 5 minutes add the whisky to the mushrooms then turn the heat down to medium low and add the chopped garlic, sage leaves and shallots then grind over some pepper and leave to cook for 4 more minutes. Whilst that’s cooking turn over each of the gnocchi so that it browns on the other side (a little laborious but worth it for crispy nuggets of yum!) After 4 minutes turn the heat down on the gnocchi to medium low.
- Add the cream to the mushrooms, give it a stir then let it cook for 3 minutes until the sauce has warmed through. Finish the mushrooms with a generous sprinkling of chives. Tip the gnocchi into the mushroom pan give it a stir to combine and dish up.