Caramelise chestnut mushrooms with garlic and sage before stirring through grated mature cheddar and golden gnocchi. Finish with toasted pine nuts and a crisp rocket salad for big flavour on the table in minutes – fry, toss, sprinkle, done!
Prep Time
10 min
Cuisine
Italian
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Now, let's get started!
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Add the pine nuts to a baking tray and put the tray in the oven for 5 min or until golden and toasted
3
Meanwhile, strip the sage leaves from their stalks, discard the stalks
Chop the sage leaves finely
4
Heat a large, wide-based pan (preferably non-stick) with 50g [100g] butter and a drizzle of olive oil over a medium-high heat
Crumble the chestnut mushrooms into the pan and cook for 2 min
5
While the mushrooms are cooking, add the gnocchi to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the gnocchi for 3 min or until it begins to rise to the top of the pot
Once done, drain the gnocchi, reserving a cup of the starchy cooking water
6
Meanwhile, grate the cheddar cheese
Combine the white wine vinegar with 2 tbsp [4 tbsp]olive oil and a pinch of salt and pepper – this is your dressing
7
Add the chopped sage and roasted garlic paste to the mushrooms and give everything a good mix up and cook for 30 secs
Add the drained gnocchi with a small splash of starchy cooking water and half the grated cheese
Season with a grind of pepper and give everything a good mix up – this is your mushroom & sage gnocchi
8
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