100g unsalted butter
250g chestnut mushrooms, sliced
8 sage leaves, 4 finely chopped, 4 left whole
500g bag gnocchi
25g vegetarian Italian-style hard cheese, finely grated
Bring a large pan of salted water to the boil. Melt a small knob of the butter in a large frying pan over a medium heat. Add the mushrooms and chopped sage, season and fry for 3-4 mins until golden and softened. Remove from the pan and set side. Leave the pan to cool down.
Put the gnocchi in a pan of boiling water and cook for 2 mins or following pack instructions. Drain, reserving the cooking water. Meanwhile, add the rest of the butter and the whole sage leaves to the frying pan and cook over a low heat for 2-3 mins until the butter melts and turns a nutty brown colour.
Add the mushrooms back to the pan along with a splash of the reserved pasta water. Bubble for a few seconds, then stir in the gnocchi and two-thirds of the cheese. Check the seasoning, then divide between two plates. Serve sprinkled with the rest of the cheese.
766 kcals • fat 45g • saturates 28g • carbs 69g • sugars 1g • fibre 6g • protein 18g • salt 2.3g