Gnocchi with Mushrooms & Paprika Butter

We love easy concepts like these for weeknight inspiration. We used pre-made spinach gnocchi, attempt to discover a first rate model if you happen to can.

Gnocchi with mushrooms and paprika butter – serves 3

• 50g butter
• 400 grams of chestnut mushrooms
• 1 garlic clove, crushed
• 2 tsp chopped rosemary
• ½ tsp sizzling smoked paprika
• 500g pack of gnocchi
• 100 ml bitter cream or crème fraîche
• grated Parmesan cheese, to serve

Warmth a small knob of butter in a pan, add the mushrooms and ½ tsp salt and fry till comfortable and golden brown.

Add the remainder of the butter, garlic and rosemary and prepare dinner gently for 4-5 minutes.

Stir within the paprika and season with black pepper. Decrease the warmth whilst you prepare dinner the gnocchi.

Drain the gnocchi and add them to the mushroom pan. Toss every part collectively and serve in heat bowls with a dollop of cream, loads of black pepper and a few Parmesan cheese.

(Unique recipe by Janine Ratcliffe in Olive Journal, October 2019.)