ricotta gnocchi, see link for the recipe
- 150g unsalted butter, and 1tbs extra
- 250g oyster mushrooms
- 200g snow peas, trimmed and cut into smaller pieces
- 20 sage leaves
- hazelnuts, toasted and cut up a little
- pumpkin seeds, toasted
Brown Brothers Executive Chef, Douglas Elder is always coming up with new and fresh ways to serve local produce. Here he talks about locally sourced mushrooms and gives us a recipe for a spring gnocchi dish incorporating mushrooms, sage and hazelnuts.
Hear about the local story on Doug’s kitchen blog.
Total Time: 1hr 15mins
Prep: 1 hour
Cook: 10-15 mins
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