Brown butter gnocchi with mushrooms recipe

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  • Serves 4
  • 12 mins to prepare and 8 mins to cook
  • 365 calories / serving
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Get cosy with this Italian classic pasta dish this winter. Serve up this delicious combination of rich and nutty, golden brown butter gnocchi with crispy caramelised mushrooms; it's the perfect winter comfort food!

  1. Bring a large pan of salted water to the boil and cook the gnocchi following the packet instructions. Drain and set aside.
  2. Meanwhile, heat the oil in a frying pan over a medium-high heat. Add the mushrooms and shallots and cook for 5-6 minutes, until softened and just starting to caramelise.
  3. Turn down the heat a little and add the garlic. Cook gently for 2 minutes more, then season well. Tip the mixture into a clean bowl and cover with foil to keep warm.
  4. Wipe out the pan with kitchen paper and add the butter. Melt over a medium heat, swirling it around the pan, until it turns golden brown. Add the cooked gnocchi to the pan and toss, until coated in the butter. Spoon the buttery gnocchi into bowls and top with the warm mushroom mixture. Serve scattered with the parsley and lemon zest. 

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finest teroldego 150x150

We recommend pairing this veggie gnocchi dish with this full rounded, fruity finest* Teroldego red.

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  • Ingredients

  • 2 x 400g packs fresh gnocchi
  • 300g (10oz) chestnut mushrooms, finely sliced
  • 1 tbsp olive oil
  • 2 finest* eschalion shallots, thinly sliced
  • 2 large garlic cloves, thinly sliced
  • 100g (3 1/2oz) butter
  • handful flat-leaf parsley, finely chopped, to garnish
  • 1 lemon, zested, pared and finely chopped, to garnish
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  • Energy 1516kj 365kcal 18%
  • Fat 24g 34%
  • Saturates 12.8g 64%
  • Sugars 2g 2%
  • Salt 0.8g 14%

of the reference intake
Carbohydrate 31.1g Protein 4.7g Fibre 2.9g

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