Pan-seared Cremini Mushroom Gnocchi

Fun fact: Strangolapreti, a type of gnocchi made from stale bread and greens originating from Trentino in Italy, literally translates to "priest stranglers". As the apocryphal (and ratter macabre) story goes, The clergy of the Council of Trent indulged in this recipe to such an extent that they would eat it until they choked.

Serves: 2

Hands-on time: 30 minutes

Total time: 30 minutes

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Ingredients

- 500 g potato gnocchi

- 50 g butter

- 2 shallots, finely sliced

- 2 cloves garlic, minced

- 200 g Cremini mushrooms, sliced ~3 mm thick

- 150 mL white wine

- 40 g grated Parmesan

- Paprika powder/fresh or dried thyme (optional)

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Recipe

1. Cook gnocchi according to package instructions, in well-salted water.

2. In the meantime melt butter in sauté pan over medium heat. Sauté shallots until golden. Add garlic and mushrooms with a pinch of salt and a grind of pepper. Sauté until soft and slightly browned. Turn up the heat, add wine (it should sizzle) and cook until wine is almost completely evaporated.

3. Add gnocchi and cook for another minute or so; stir often for less browning, or stir less often for more browning.

4. Remove from heat and stir in Parmesan until combined. Top with Parmesan shavings, a grind of pepper and optional other spices. Serve immediately.