Thursday, April 7, 2011

Make it Tonight - 3 Mushroom Gnocchi

We love Jaimie Oliver in this house, love his recipes, love his passion for helping people and love his love for food. If you have read his recipes, you understand - he writes with great adoration for the ingredients he uses and takes care to recommend local, free-range and sustainable food as much as possible.

ANYWAYS, this recipe is inspired by a homemade gnocchi recipe in his "COOK with Jaimie" cookbook. I modified the ingredients a little bit, but I followed his instructions in cooking the meal. This is a simple, yummy recipe you can make in 15 minutes. Buy good quality pasta, fresh if possible, and enjoy the softness of this dish with a nice, leafy salad.

Ps. sorry my pics did not turn out :-( ... I swear it's delicious!


1 lb gnocchi

4 cups mushrooms (Portobello, cremini, button, or your choice)

2 Tbsp olive oil 2 cloves garlic

a tiny bit of butter

1/2 tsp chili flakes (use less if you don't like it spicy!)

1/2 cup of water

2 Tbsp fresh or 1 Tbsp good quality dried parsley (I order mine online from Heritage Line Herbs)

1/2 cup freshly grated parmesean regiano or grana padano cheese For salad:

4-6 cups spinach

1 buffalo mozzarella Fresh, good smelling tomatoes - use Elmira cherry tomatoes if you are in this area!

Fresh basil


1. Bring a large pot of water to a boil. Add gnocchi. Cook about 4-8 minutes, pasta is done when it floats to the top.

2. Meanwhile, heat 2 Tbsp olive oil on medium. Add chili flakes, garlic, butter and mushrooms. Cook for 4-5 minutes. Add about a 1/2 cup of water and cook for 5 minutes more, allowing some to boil off. A splash of white wine would also go lovely in this sauce - add it now if you like.

3. Turn off heat. Toss gnocchi with mushrooms. Sprinkle in the parsley, cheese and serve!

I like this recipe with a caprese salad. Just layer tomatoes, fresh buffalo mozzarella and fresh basil over a bed of spinach. Toss in a little bit of good quality extra vigin olive oil (my favourite is Zei from Turkey - available at Vincenzo's in Waterloo or European food stores) and a splash of balsamic.


Much love & good eating,


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