“The key ingredients in this dish are the earthy porcini mushrooms and the sticky-sweet black garlic. Together they become something really quite special, producing a rich sauce that you won’t be able to get enough of. We recommend serving with crusty bread so no drop of it is wasted!”
Prep time: 20 minutes
Cooking time: 20 minutes
25g of dried porcini mushrooms
1 bulb of black garlic
1 medium onion, diced
100ml mushroom stock
200ml double cream
50g Parmesan, grated
Small bunch of thyme
Small bunch of flat leaf parsley, chopped
Soak the porcini mushrooms in a bowl with enough warm water to cover them. Leave for 15 mins, then chop into large pieces, keeping 100ml of the mushroom stick for later.
Add a large knob of butter to a frying pan over a medium-high heat. Fry the onions until golden before turning the heat down to medium and adding the mushrooms, black garlic and a couple of tablespoons of thyme leaves. Black garlic is soft and sticky so can be easily squeezed out from each clove into the pan. Squish the garlic slightly with a wooden spoon and cook for a couple of minutes.
Pour the mushroom stock and cream into the pan and season well with sea salt and cracked black pepper. Cook on a low heat until the sauce has reduced by half and then throw in the Parmesan and a handful of chopped parsley.
Cook the gnocchi in a pan of salted boiling water. When cooked, add to the creamy sauce and stir through.
Serve with a drizzle of extra virgin olive oil and some chunks of crispy bread.