Gnocchi Cacio e Pepe with Mushroom & Sage

25 mins
Serves 4
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Directions

  1. 1Toast 1-3 tsp of black peppercorns in a pan.
  2. 2Crush the toasted peppercorns in a pestle and mortar.
  3. 3Add 50g butter and 1 tbsp olive oil to the frying pan.
  4. 4Add 300g mixed mushrooms and fry until golden all over.
  5. 5Season with 1-3 tsp freshly cracked peppercorns.
  6. 6Scoop out of the pan onto a plate.
  7. 7Add 1 tbsp olive oil to your pan.
  8. 8Fry 10 sage leaves until crispy, then remove these to the same plate.
  9. 9Add 250g fresh gnocchi to a large pan of salted water to the boil and cook for 2–3 minutes until they float to the surface.
  10. 10Scoop out with a slotted spoon and save 200ml of the cooking liquid.
  11. 11Add 70g butter to the pan you cooked the mushrooms in over a medium heat; once it’s melted add the toasted peppercorns.
  12. 12Stir through the reserved pasta water and simmer for a minute or so until reduced by about half.
  13. 13Add the drained gnocchi to the pan and toss to coat in the sauce.
  14. 14Add 100g parmesan cheese, finely grated, and stir through the mushrooms and the Parmesan.
  15. 15Serve straight away in wide bowls with a little more Parmesan and the crispy sage leaves scattered over.

Ingredients

  • 1 tsp black peppercorns
  • 120 g butter
  • 2 tbsp olive oil
  • 300 g mixed mushrooms
  • 10 sage leaves
  • 250 g fresh gnocchi
  • 100 g Parmesan cheese, finely grated
  • Sea salt

Equipment

frying panpestle and mortarslotted spoonwide bowls

Tips

  • Toast peppercorns to electrify aromatics
  • Squeeze mushrooms against the heat in the pan to bring out natural flavor
  • Crisp sage leaves
  • Serve with grated parmesan
Gnocchi Cacio e Pepe with Mushroom & Sage | Clip Recipe