Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Brown butter gnocchi with mushrooms recipe

3 ratings

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! See method

Serves 4
12 mins to prepare and 8 mins to cook
365 calories / serving
Vegetarian

Ingredients

2 x 400g packs fresh gnocchi
300g (10oz) chestnut mushrooms, finely sliced
1 tbsp olive oil
2 Tesco Finest eschalion shallots, thinly sliced
2 large garlic cloves, thinly sliced
100g butter
handful flat-leaf parsley, finely chopped, to garnish
1 lemon, zested, pared and finely chopped, to garnish

Each serving contains

Energy
1515kj
365kcal 18%
Fat
24g 34%
Saturates
13g 64%
Sugars
2g 2%
Salt
0.8g 14%

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

Method

Bring a large pan of salted water to the boil and cook the gnocchi following the packet instructions. Drain and set aside.
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.
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.
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.

See more Vegetarian recipes