So easy and quick, it is a perfect dish when you don’t really want to cook or you’re late in from work and just want to crash on the sofa with the TV and your Netflix account. It’s also really versatile, try adding some chopped tenderstem broccoli just before the mushrooms.
Ingredients (for 2)
200g chestnut mushrooms – sliced
1 banana shallot – diced or thinly sliced (you choose)
3 cloves of garlic – sliced
Pinch of chilli flakes
3 chargrilled marinated artichoke hearts – sliced
White truffle oil
Fry the garlic, shallots, chilli and seasoning until soft and starting to caramelise.
Add the mushrooms. Mix them in with the shallots et al. and make sure they are as evenly spread over the pan as possible.
Fry the mushrooms until they go golden and nutty. This requires a high heat (though make sure not to burn the contents of the pan); if water starts to come out, don’t panic and keep cooking on a high heat until it has evaporated off. Ensure you stir the contents of the pan every so often.
Once the mushrooms are cooked add the artichoke and stir through. Check seasoning and adjust if needed.
Now cook the gnocchi in a saucepan of boiling water for the amount of time the packet says.
Once the gnocchi is cooked, drain it from the saucepan into a colander and then add it to the frying pan with the mushroom mixture. Stir the gnocchi through so the ingredients are all evenly distributed, and fry quickly on a high heat for 2 minutes or so, turning every so often. The aim is to slightly colour parts of the gnocchi.
Serve with Parmesan and a light drizzle of white truffle oil mixed through.