Gnocchi, wild mushrooms, broccolini and breadcrumbs
Prep
05m
Cook
17m
serves
4
Add crunch with rustic torn breadcrumbs to this comfort food classic with mushrooms and broccolini for a vegie boost.
Ingredients (12)
- 500g potato gnocchi
- 1 bunch broccolini, trimmed, cut into 4cm pieces
- ¼ cup (60ml) extra virgin olive oil, plus extra to drizzle
- 40g butter
- 300g wild mushrooms, trimmed
- 2 garlic cloves, crushed
- ½ cup (125ml) dry white wine
- ¼ cup (20g) grated pecorino, plus extra to serve
Toasted breadcrumbs
- ¼ cup (60ml) extra virgin olive oil
- 2 garlic cloves, bruised
- 1 cup torn sourdough breadcrumbs
- 3 flat-leaf parsley sprigs, leaves picked, chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For the toasted breadcrumbs, heat oil in a frypan over medium heat. Add garlic and cook 1 minute or until fragrant. Add breadcrumbs and cook 2-3 minutes, tossing regularly, until golden and crisp. Add parsley and combine. Season. Drain on paper towel.
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2.Bring a large saucepan of salted water to the boil over high heat. Add gnocchi and cook to packet instructions. In the last minute of cooking, add the broccolini. Drain and drizzle with a little extra oil. Set aside.
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3.In a large non-stick pan, heat oil and butter over medium-high heat. When butter is melted, swirl pan for 30 seconds or until foaming. Add mushrooms and garlic, and cook for 2 minutes, stirring regularly. Season.
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4.Add wine and cook for 1 minute, then add drained gnocchi and broccolini. Toss to combine. Add pecorino and toss to combine so that gnocchi is coated.
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5.Divide among serving bowls. Scatter with toasted breadcrumbs and extra pecorino.
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