Gnocchi with Oyster Mushroom and Wild Garlic

And some purple sprouting broccoli for good measure. Crispy fried mushrooms, springy pasta, aromatic wild garlic, charred broccoli and a squeeze of orange to lift the whole dish with some refreshing citrus. If you haven’t made it yet, click here to find our wild garlic and hazelnut pesto recipe (along with notes on foraging for beginners).

With that done, let’s jump into the recipe.

The Recipe - Serves 2

• 200g Oyster mushrooms

• 250g Gnocchi

• 4 tbsp Wild garlic pesto

• 10 Florets of purple sprouting broccoli

• 1 Orange

• Sea salt (preferably smoked)

Step 1.

Preheat a frying pan until it’s hot. Tear the mushrooms by hand and drop them in with a drizzle of oil and pinch of salt. Squash them down a little to maximise contact with the pan.

Step 2.

Bring a pan of salted water to the boil. If cooking freshly made gnocchi, then boil for 1 minute until they float. If using bought gnocchi, cook for 7-8 minutes.

Whilst the gnocchi cooks, chuck the broccoli into the frying pan with the mushrooms and let them fry for 1 minute.

Step 3.

Drain the gnocchi when they’re springy and squishy, then add them to the frying pan with the mushrooms and broccoli. Remove it from the heat and toss in the wild garlic pesto. Mix well and plate up with a wedge of orange on the side.