Easy Rustic Gnocchi
- 400g floury potatoes
- 250g mushrooms
- 2 cloves garlic, sliced thinly
- 50g plain flour
- 75ml olive oil
- Salt and black pepper
- A good handful of fresh thyme or oregano or basil (or any combo!)
- 50g Parmesan cheese
- Wash and peel the potatoes, cut into 2-3cm cubes and cook in a large pan of boiling salted water for 12 minutes, or until tender.
- Meanwhile, slice the mushrooms (if large) or quarter them (if button)
- Drain the potatoes in a colander and leave to dry for a couple of minutes, then return to the pan and mash well. Season to taste with sea salt and black pepper, then tip on to a clean work surface.
- Sprinkle the flour over the potato and knead together with your hands. Divide into 24 pieces and roll between your palms to make little uneven gnocchi
- Very gently fry the mushrooms and garlic (if using) with the olive oil in a large pan, stirring to cook on all sides. If you like your gnocchi spicy, add sliced fresh chilli or dried chilli flakes now!
- Wash and chop the herbs
- Set a large pan of water to boil, add 1 tsp salt
- Drop the gnocchi into the boiling water for about 1 minute, until they float.
- Drain the gnocchi, retaining about a cupful of the cooking liquid.
- Add the drained gnocchi and chopped herbs to the frying pan with the mushrooms and stir vigorously to combine. Add the grated parmesan and a little of the cooking liquid to make a sauce
MAKE IT EVEN MORE INTERESTING!
You can add black olives, dried tomatoes, bottled artichokes or almost any chopped vegetable (cooked first) to make this into a really original vegetarian dish!