Gnocchi Cacio e Pepe with Mushrooms & Sage

INGREDIENTS

• 1–3 tsp freshly cracked black peppercorns (depending on taste)
• 120g butter
• 2 tbsp olive oil
• 300g mixed mushrooms (eg, shitake, oyster, chestnut) sliced or torn
• 10 sage leaves
• 250g fresh gnocchi
• 100g Parmesan cheese, finely grated, plus extra to serve
• 50g pecorino cheese, finely grated

METHOD

1. Toast the peppercorns in a large, hot, dry frying pan until fragrant, then roughly crush in a pestle and mortar and set aside.
2. Add 50g of the butter to the frying pan along with half the oil and return to a medium heat. Once the butter is melted add the mushrooms and fry until golden all over. Season well then scoop out of the pan onto a plate.
3. Add the remaining oil to your pan and fry the sage leaves until crispy, then remove these to the same plate.
4. Bring a large pan of salted water to the boil. Add the gnocchi and cook for 2–3 minutes until they float to the surface. Scoop out with a slotted spoon and save 200ml of the cooking liquid.
5. Add the rest of butter to the pan you cooked the mushrooms in over a medium heat; once it’s melted add the toasted peppercorns. Stir through the reserved pasta water and simmer for a minute or so until reduced by about half.
6. Add the drained gnocchi to the pan and toss to coat in the sauce. Simmer for a minute or two, then remove from the heat and stir through the mushrooms and the cheese.
7. Serve straight away in wide bowls with a little more Parmesan and the crispy sage leaves scattered over.