The Best Gnocchi Dinner Ever

Multi Mushroom Gnocchi

Creamy, umami-packed, and totally indulgent

Ingredients:

• Gnocchi (enough for 2 portions)

• 2 Portobello mushrooms, sliced

• 250g Porcini mushrooms (fresh or rehydrated if dried)

• Garlic (measure with your heart/2cloves)

• Parmesan cheese, grated

• Crème fraîche (about 2 tbsp)

• Splash of Gavi wine (or any dry white wine)

• Juice of ½ lemon

• 1 tsp miso paste (white or brown)

• Butter (a good knob for richness)

• Bufala mozzarella (for topping)

• Optional: white beans (like cannellini or butter beans) for added heartiness

• Salt & pepper to taste

Instructions:

1. Prep & Sauté Mushrooms: In a large pan, melt a knob of butter over medium heat. Add the sliced portobello and porcini mushrooms. Sauté until golden and softened. Add in the diced garlic for 30 seconds before following the next step.

   
   

2. Deglaze & Flavour: Add a splash of Gavi wine to the pan and let it simmer for a minute. Stir in the miso paste, lemon juice, and a dollop of crème fraîche. Let it all combine into a creamy, umami-rich sauce.

   
   

3. Cook Gnocchi: While the sauce simmers, cook your gnocchi according to the package instructions (usually just a few minutes in boiling salted water until they float). Drain and toss straight into the pan with the sauce.

   
   

4. Add Extras: Stir in grated parmesan and (if using) the drained white beans for a hearty twist. Let everything mingle together for another couple of minutes.

   
   

5. Serve & Top: Plate it up and top generously with torn bufala mozzarella. Finish with a crack of black pepper and maybe an extra grating of parmesan if you're feeling fancy.