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150 g of mixed wild mushrooms, tear up any big ones and leave any small ones whole.
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300 g of gnocchi.
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4 knobs of butter.
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1 small onion, finely diced.
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2 garlic cloves, crushed.
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Chilli flakes to taste.
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1 x 400g of tin lentils in water, drained.
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1 small handful of fresh parsley, roughly chopped.
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1 small handful of fresh basil, roughly chopped.
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2 tbsps of red wine vinegar.
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3 tbsps of extra-virgin olive oil.
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1 tbsp of Pesto.
Wild Mushroom & Lentil Gnocchi
Mushrooms fried in butter with lots of garlic and cream, through pasta with chilis, on a pizza, on the side of a full English fry up or turned into a beautiful soup, however you eat them they are delicious!
This is a cracking little dish that started life with just mushrooms and gnocchi. But while I was making it I happened to stumble across a lonely looking tin of lentils in the cupboard. I decided to add it to the dish to bulk it up and I’m so glad I did a must-try recipe.
Mushrooms fried in butter with lots of garlic and cream, through pasta with chilis, on a pizza, on the side of a full English fry up or turned into a beautiful soup, however you eat them they are delicious!
This is a cracking little dish that started life with just mushrooms and gnocchi. But while I was making it I happened to stumble across a lonely looking tin of lentils in the cupboard. I decided to add it to the dish to bulk it up and I’m so glad I did a must-try recipe.
- In a large saucepan cook the gnocchi in salted boiling water for 2 minutes, you will know they are ready once they float to the top. While the gnocchi is cooking get a frying pan preheating over a medium to high heat. Once the gnocchi is cooked drain then add to the frying pan with a drizzle of oil and 2 of the knobs of butter. Fry till crispy and golden brown, around 5 minutes. When done remove from the pan and leave to one side.
- Turn the heat right down, add the remaining 2 knobs of butter, another drizzle of oil and fry the onions with a pinch of salt and pepper for 5 minutes or till nice and soft.
- Once the onions are done add the chilli flakes, the mushrooms and fry over a medium heat for a 3-4 minutes then add the garlic and continue cooking for another minute.
- Next, add the lentils and cook for a couple of minutes. Now return the gnocchi to the pan, add the pesto, mix and continue to cook for another minute.
- To finish the dish add the red wine vinegar, extra-virgin olive oil, the chopped herbs and check for seasoning, enjoy.
Wild Mushroom & Lentil Gnocchi
Mushrooms fried in butter with lots of garlic and cream, through pasta with chilis, on a pizza, on the side of a full English fry up or turned into a beautiful soup, however you eat them they are delicious!
This is a cracking little dish that started life with just mushrooms and gnocchi. But while I was making it I happened to stumble across a lonely looking tin of lentils in the cupboard. I decided to add it to the dish to bulk it up and I’m so glad I did a must-try recipe.
-
150 g of mixed wild mushrooms, tear up any big ones and leave any small ones whole.
-
300 g of gnocchi.
-
4 knobs of butter.
-
1 small onion, finely diced.
-
2 garlic cloves, crushed.
-
Chilli flakes to taste.
-
1 x 400g of tin lentils in water, drained.
-
1 small handful of fresh parsley, roughly chopped.
-
1 small handful of fresh basil, roughly chopped.
-
2 tbsps of red wine vinegar.
-
3 tbsps of extra-virgin olive oil.
-
1 tbsp of Pesto.
- In a large saucepan cook the gnocchi in salted boiling water for 2 minutes, you will know they are ready once they float to the top. While the gnocchi is cooking get a frying pan preheating over a medium to high heat. Once the gnocchi is cooked drain then add to the frying pan with a drizzle of oil and 2 of the knobs of butter. Fry till crispy and golden brown, around 5 minutes. When done remove from the pan and leave to one side.
- Turn the heat right down, add the remaining 2 knobs of butter, another drizzle of oil and fry the onions with a pinch of salt and pepper for 5 minutes or till nice and soft.
- Once the onions are done add the chilli flakes, the mushrooms and fry over a medium heat for a 3-4 minutes then add the garlic and continue cooking for another minute.
- Next, add the lentils and cook for a couple of minutes. Now return the gnocchi to the pan, add the pesto, mix and continue to cook for another minute.
- To finish the dish add the red wine vinegar, extra-virgin olive oil, the chopped herbs and check for seasoning, enjoy.