This rich and creamy pasta uses a variety of mushrooms and has a deep unami flavour.
Ingredients
Serves 4
Prep time: 10 minutes
Cook time: 15 minutes
- 1–3 tsp freshly cracked black peppercorns (to taste)
- 120g (4oz) butter
- 300g (10oz) mixed mushrooms (eg, shitake, oyster, chestnut) sliced or torn
- 10 sage leaves
- 1-2 tbsp olive oil
- 250g (9oz) fresh gnocchi
- 100g (31⁄2oz) Parmesan cheese, finely grated, plus extra to serve
- 50g (2oz) pecorino cheese, finely grated
Method
1. Toast the peppercorns in a large, hot, dry frying pan (skillet) until fragrant, then roughly crush in a pestle and mortar and set aside.
2. Add 50g (2oz) of the butter to the frying pan along with the oil and return to the heat. Once the butter is melted add the mushrooms and fry until golden all over. Season well then scoop out of the pan onto a plate.
3. Add another tablespoon of oil to your pan and fry the sage leaves until crispy, then remove these to the same plate.
4. Bring a large pan of salted water to the boil. Add the gnocchi and cook for 2–3 minutes until they float to the surface. Scoop off with a slotted spoon and save 200ml (generous 3⁄4 cup) of liquid.
5. Add the rest of butter to the pan you cooked the mushrooms in; once it's melted add the toasted peppercorns. Stir through the reserved pasta water and simmer for a minute or so until reduced by about half.
6. Add the drained gnocchi to the pan and toss to coat in the sauce. Simmer for a minute or two, then remove from the heat and stir through the mushrooms and the cheese.
7. Serve straight away in wide bowls with a little more Parmesan and the crispy sage leaves scattered over.
