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Gnocchi with Asparagus & Mushrooms in Porcini Broth
Set sail for fluffy gnocchi islands floating in a delicate veggie broth of chestnut and porcini mushrooms with tender emerald asparagus tips and slivers of sweet shallot. Sounds like a dream, tastes like a dream, but it’s no dream – it’s your dinner.
Ingredients
- 12g dried porcini mushrooms
- 1 vegetable stock cube
- 2 shallots
- 200g chestnut mushrooms
- 1 garlic clove
- 200g asparagus
- 1 lemon
- 400g gnocchi
- A handful of flat leaf parsley
Prep: 10 mins | Cook: 30 mins
Method
1. Fill and boil the kettle. Rinse the dried porcini mushrooms under cold water, squeeze out any excess water and pop them in a heatproof jug. Crumble the vegetable stock cube. Pour in 450ml hot water and stir to dissolve the stock cube. Set aside to soak.
2. Peel and finely slice the shallots. Thickly slice the chestnut mushrooms, halving or quartering any smaller ones. Peel and crush the garlic cloves. Snap the woody ends from the asparagus (the spears will bend and snap in the right place). Finely grate the lemon zest.
3. Drizzle 2 tsp olive oil into a deep frying pan or wok placed over a medium heat. Warm for 1 min, then add the shallots. Season with a pinch of salt and pepper, then fry, stirring, for 5 mins, till the shallots have softened and started to brown.
4. Add the mushrooms to the pan and fry for 5 mins, stirring often, till the mushrooms are juicy and soft. Stir in the garlic, lemon zest and asparagus. Tip in the gnocchi and stir well, then pour in the porcini mushrooms and stock. Pop on a lid and simmer for 5 mins till the veg are tender and the gnocchi are cooked through.
5. Meanwhile, roughly chop the parsley leaves and stalks.
6. Add a squeeze of lemon juice to the pan, stir well and taste the sauce. Add a squeeze more lemon juice, or a pinch of salt or pepper if you think it needs it. Ladle the gnocchi, veg and broth into warm bowls and serve garnished with the chopped parsley.
7. Love Your Leftovers
The gnocchi and veg will keep for up to 3 days in the fridge in airtight tubs. Divide the gnocchi, veg and broth between tubs, seal and store. Reheat in the microwave with an extra splash of water or stock, till piping hot.
The gnocchi and veg will keep for up to 3 days in the fridge in airtight tubs. Divide the gnocchi, veg and broth between tubs, seal and store. Reheat in the microwave with an extra splash of water or stock, till piping hot.
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