Heat a small knob of the butter in a pan, add the mushrooms and ½ tsp salt, and cook until tender and golden (it will seem like a lot of mushrooms at first but they will eventually cook down). Add the rest of the butter, garlic and rosemary, and cook gently for 4-5 minutes. Stir in the paprika and season with black pepper then keep on a low heat while you cook the gnocchi following pack instructions. Drain the gnocchi then tip into the mushroom pan and toss. Serve in warm bowls with a dollop of soured cream, lots of black pepper and a grating of parmesan, if you like.
Ingredients
- butter 50g
- chestnut mushrooms 400g, sliced
- garlic 1 clove, crushed
- rosemary chopped to make 2 tsp
- hot smoked paprika ½ tsp
- gnocchi 500g pack
- soured cream or crème fraîche 100ml
- parmesan (or veggie alternative) grated to serve (optional)
Method
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Step 1
Heat a small knob of the butter in a pan, add the mushrooms and ½ tsp salt, and cook until tender and golden (it will seem like a lot of mushrooms at first but they will eventually cook down). Add the rest of the butter, garlic and rosemary, and cook gently for 4-5 minutes. Stir in the paprika and season with black pepper then keep on a low heat while you cook the gnocchi following pack instructions. Drain the gnocchi then tip into the mushroom pan and toss. Serve in warm bowls with a dollop of soured cream, lots of black pepper and a grating of parmesan, if you like.
Nutritional Information
- Kcals 422
- Fat 20.9g
- Saturates 13g
- Carbs 47.7g
- Sugars 3g
- Fibre 4.6g
- Protein 8.6g
- Salt 1.6g
