Gnocchi with Mushrooms and Paprika Butter

  • 20 Aug - 26 Aug, 2022
  • Mag The Weekly
  • Cookery


· 50 g butter

· 400 g chestnut mushrooms

· 1 garlic clove

· 2 teaspoons rosemary

· ½ teaspoon smoked paprika

· 500 g gnocchi

· 100 ml sour cream

· Grated parmesan to serve


Heat a small knob of the butter in a pan, add the mushrooms and ½ teaspoon salt, and cook until tender and golden (it will seem like a lot of mushrooms at first but they will eventually cook down). Add the rest of the butter, garlic and rosemary, and cook gently for five minutes. Stir in the paprika and season with black pepper and then keep on a low heat while you cook the gnocchi following the pack instructions. Drain the gnocchi, and then tip into the mushroom pan and toss. Serve in warm bowls with a dollop of sour cream, lots of black pepper and a grating of parmesan also, if you like.