Garlic, Basil, and Mushroom Gnocchi

Personally, I’m a bigger fan of pasta or bread than rice as a staple food. Often grouped into a subcategory of pasta, gnocchi are a classic Italian dish. Gnocchi technically can’t be called pasta though, since they’re made with potatoes and a small amount of flour and egg yolk to bind. They’re more like a dumpling.

This recipe is so easy to throw together, and it is absolutely mouthwatering. You get the soft, chewy gnocchi; crispy garlic, basil, and pine nuts; nutty, salty fresh parmesan; earthy, meaty shiitake; and zingy lemon juice. It’s a simple yet delicious meal, and is definitely worth a try.

Garlic, Basil, and Mushroom Gnocchi
Prep Time: 5 mins
Cook Time: 10 mins
Yield: 4 servings

Ingredients

• 500 g gnocchi
• 1 tbsp oil
• 2 tbsp butter
• 6 cloves garlic, sliced thin
• 1/4 cup fresh basil, sliced into small strips
• 8 oz fresh mushrooms, sliced thin (I use shiitake)
• juice of half a lemon
• salt to taste
• toasted pine nuts, to garnish
• grated parmesan cheese, to garnish
  
  

Directions

1. Boil a large pot of water and begin cooking your gnocchi according to the packaging.
2. Meanwhile, heat a large cast iron pan over medium heat. Add the oil and butter and swirl to coat the pan and completely melt the butter.
3. Add the sliced garlic and basil to the pan and fry for 1-2 minutes until golden and crispy.
4. Add the sliced mushrooms into the pan. Occasionally stir them to make sure nothing sticks to the pan, but allow the mushrooms to sit and brown.
5. Once the gnocchi is done cooking, drain out the water and transfer the gnocchi to the pan. Toss the gnocchi and mushrooms around and let them sit for 1-2 minutes so the gnocchi can crisp up.
6. Remove from heat. Season with salt, add of lemon juice, and grate in some parmesan cheese to taste. Toss to fully combine.
7. Transfer to serving plate and garnish with more parmesan cheese and toasted pine nuts.

Per serving: 300 cal: 44 g carbs; 10.5 g fat; 5.5 g protein