I love gnocchi, but one of my favourite things to do with it isn’t boiling it, like is usually directed on the packet, but roasting it in a little oil in the pan. It makes for a much better texture and can be the basis for some wonderful meals. This one is a great combination as the slight crispiness of the gnocchi and the crunch of the pine nuts contrasts the mushrooms brilliantly, and the garlic and herb makes for a light, quick and simple meal.
Garlic & Herb Gnocchi with Mushrooms and Pine NutsPrint Recipe
- 500g Gnocchi
- 300g Button Mushrooms, halved
- 1 x Onion
- 8 x Garlic Cloves
- Handful of Fresh Basil
- Handful of Fresh Flat-Leaf Parsley
- 30g Pine Nuts, toasted
- 1 tsp Salt
- 1 tsp Black Pepper
- 2 tbsp Olive Oil
- 25g Unsalted Butter
Start off by toasting the pine nuts in a pan over a high heat for 2 - 3 minutes until golden. Put to one side for later.
Peel and finely dice the onion and garlic.
Place a large pan over a low heat and add a tablespoon of the oil to the pan and allow to heat up for a few minutes, then melt in the butter into the oil.
Add the onions, garlic, salt and pepper to the pan and cook slowly over the low heat for 10 - 15 minutes until the onions become soft and translucent.
While the onions are cooking, halve the button mushrooms and add a half tablespoon of oil to another pan over a medium-high heat and fry the mushrooms for a few minutes until they gain a nice golden brown colour. Remove from the heat and place to one side.
Once the onions and garlic have softened, remove everything from the pan and place to one side.
Put the pan back on the heat and turn up to high. Add another half tablespoon of the oil to the pan and heat up for a minute or two.
Add the gnocchi to the pan and fry in the oil for 5 - 6 minutes or until the gnocchi is golden and crispy.
Add the onions, garlic and mushrooms back into the pan with the gnocchi and mix together well and heat through for another couple of minutes over the high heat.
Roughly chop the basil and the parsley, remove the pan from the heat and quickly stir the herbs into the gnocchi for just 15 - 20 seconds.
Serve sprinkled with the toasted pine nuts.