Recipe of Any-night-of-the-week Mushroom and calvolo nero gnocchi

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The ingredients needed to make Mushroom and calvolo nero gnocchi:

1. Prepare 200 g Mixed mushrooms (big ones broken)
2. Make ready 200 g calvolo Nero sliced
3. Make ready 1 onion thinly sliced
4. Prepare 1 clove garlic finely chopped
5. Take Splash white wine
6. Make ready Parmesan cheese
7. Make ready 1 pack gnocchi (cooked according to packet instructions)
8. Take Seasoning
9. Prepare Half a bunch of basil finely sliced

Easy Parmesan Mushroom Gnocchi - A family pleaser and comforting for a chilly winter night. Remove porcini mushrooms from water (reserve the soaking liquid); chop coarsely. Add mushrooms and soaking liquid to pan. This handy how to cook cavolo nero guide from Great British Chefs explores various ways of cooking cavolo nero.

Steps to make Mushroom and calvolo nero gnocchi:

1. Heat 1 tbsp olive oil in a pan over a medium heat. Fry the onion and garlic until soft (approx 10 Mins)
2. Add another splash of olive oil, seasoning and the calvolo Nero. fry until starting to soften. Turn up the heat and add a slash of white wine and reduce. Then add the mushrooms. 1. While the mushrooms are frying, prepare the gnocchi (I fried mine in a tbsp of olive oil pan for 5 minutes, turning frequently). Once cooked, add to the pan with the mushrooms.
3. Add a handful of Parmesan cheese, the sliced basil, mix everything together and serve (with extra Parmesan if you fancy it)

Add mushrooms and soaking liquid to pan. This handy how to cook cavolo nero guide from Great British Chefs explores various ways of cooking cavolo nero. Check the soup for seasoning and adjust. These scrumptious brunch toasts are topped with earthy mushrooms and slightly bitter cavolo nero which contrast beautifully with sweet pear and leeks. Fill a large saucepan with water, add salt and bring to a boil.

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