Shiitake and Crispy Sage Gnocchi
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I had a box of shiitake sitting in the fridge. I like shiitake - they hold less water than other mushroom types and have a meatier texture and lovely, smokey flavour. So when I was brainstorming what to do with them and came across a mixed mushroom gnocchi recipe from Sydney Markets, I decided to swap the mixed mushrooms for shiitake and to make shiitake gnocchi instead. What a lovely dish it turned out to be. Ingredients (serves 2): 300g gnocchi 300g shiitake mushrooms, halved 1 medium size onion, finely chopped 2 cloves garlic, finely chopped Sprinkle of chili flakes 20 sage leaves 100mL white wine (*substitute chicken stock if you don’t use alcohol) grated parmesan 2 tbsp olive oil 1 tbsp butter 1 tsp lemon juice freshly ground black pepper Instructions: 1. Prepare the gnocchi according to the instructions on the package and set aside. 2. Heat one tablespoon olive oil and one tablespoon butter in a large skillet and add the sage leaves. Fry until crispy. Wh