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Roast Mushroom Gnocchi by Ashley Alexander

Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins

 3 tbsp Extra Virgin Olive Oil
 30 g Salted Butter
 1 Large Shallot
 1 tsp Fresh Thyme Leaves
 4 Garlic Cloves, finely sliced
 500 g Swiss Brown Mushrooms, stalks trimmed and thinly sliced
 500 g Store-bought Fresh Gnocchi
 1 Large Lemon, zest of and half the juice
 60 ml Cold Water
 120 g Baby Spinach
 40 g Parmigiano Reggiano, finely grated
 Fine Sea Salt, Flakey Sea Salt & Cracked Black Pepper
1

Preheat your oven to 200°C.

2

 In a large, deep-sided baking tray, combine the extra virgin olive oil, salted butter, shallot, thyme leaves, garlic cloves, and Swiss brown mushrooms with a good pinch of fine sea salt. Toss well to coat. Add the gnocchi, lemon zest, 60ml cold water, and half the parmigiano reggiano. Stir everything together, then spread the mixture out evenly across the tray. Bring some of the mushrooms to the top of the mixture - they will crisp up beautifully in the oven.

3

Roast for 10 minutes, then remove the tray from the oven. Give everything a good stir, add the baby spinach, and stir again to combine. Return to the oven for a further 10 minutes.

4

Remove from the oven, stir again, then sprinkle over the remaining parmigiano reggiano. Return to the oven for a final 5 minutes, until the parmigiano is melted and the gnocchi are golden.

5

 Remove from the oven and squeeze over the juice of half a lemon. Taste and season with flakey sea salt and freshly cracked black pepper as needed. Serve straight from the tray.

6

Notes:

  • Resist the urge to stir Mushrooms too early in the first roast - leaving them undisturbed helps them colour and crisp at the edges rather than steam.
  • Store-bought fresh gnocchi goes straight into the tray from the packet - no need to boil it first. The water in the recipe and moisture from the mushrooms creates just enough steam in the oven to cook it through.
  • Don't skip the lemon squeeze at the end - it lifts the whole dish and cuts through the richness of the butter and parmigiano.
  •  This is substantial enough on its own, but a simple green salad alongside makes it feel a little more complete.
  • Swiss Brown Australian Mushrooms have great depth of flavour here, but any mushroom works well - portobello, button, or a mix of whatever you have. Just make sure they are sliced thinly so they cook through evenly.
  • Parmigiano reggiano is worth using here if you can - it melts well and has a sharpness that balances the butter nicely. Grana padano is a good substitute, or pecorino if you want something punchier.
  • Reheat in the oven with a splash of water until warned through and enjoy as leftovers.

Nutrition Facts

4 servings

Serving size