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