USU KITCHEN: HOW TO MAKE MUSHROOM GNOCCHI
80g leafy green vegetables, roughly chopped e.g. baby spinach, cavolo nero, silverbeet
1 spoon or 1 clove crushed garlic
15g onion or eschallots, diced
5g fresh or 1 tsp dried garden herbs e.g. sage, rosemary, thyme, tarragon
65g mixed mushrooms, sliced
Put a pot of water on to boil. Add a splash of olive oil and season with salt.
Get a frying pan hot, add another drizzle of olive oil, throw in mushrooms, herbs and onions.
When the mushrooms and onions are light brown, add garlic, cream and truffle paste (if you're feeling fancy).
Throw the gnocchi in the pot with the green vegetables. When the gnocchi floats to the top, drain. This should only be a few minutes.
Add your gnocchi and vegetables to the pan with mushroom cream pan toss through. Season with salt and pepper.
Finish with grated cheese, drizzle of oil and fried sage, if you're feeling fancy.
More USU Kitchen recipes here