WILD MUSHROOM GNOCCHI BY HUMPHREY MUNSON We love super fast and fresh dishes and this mushroom gnocchi is exactly that. Made in Humphrey Muson's Felsted showroom in a STAUB Cocotte, it literally took less than 10 minutes from start to finish.

View this recipe and others at Humphrey Munson and see what else can be made in STAUB
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INGREDIENTS

  • 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

HOW TO MAKE IT

  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 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!