Italians, look away now: I’m going fusion again, and this time I’m doing my special thangalang with store-bought gnocchi, turning it from meh to marvellous. Creamy, savoury and with some surprise ingredients, this is soul-warming stuff.
6 dried shiitake mushrooms
500g pkt (1 lb) store-bought gnocchi
50g (1.5 oz) butter
400g (14 oz) fresh mushrooms, sliced or torn into bite-sized pieces
3 garlic cloves, finely chopped
2 tbsp shiro miso
300ml (10 fl oz) thickened cream
1 tsp sherry vinegar
2 spring onions (scallions), thinly sliced
ground black pepper, to taste
finely grated parmesan cheese, to serve
Soak the shiitake mushrooms in hot water for 10 minutes to soften. Then cut off and discard the stems. Slice the mushrooms and set aside for later.
In the meantime, bring a large saucepan of water to the boil. Add the gnocchi and cook, stirring occasionally, until they rise to the surface. Cook for a further 5 minutes or until tender.
Meanwhile, heat the butter in a large, deep, frying pan over medium-high heat until foamy. Add the softened shiitake and the fresh mushrooms. Cook, stirring occasionally, for 3-4 minutes or until the mushrooms start to take on some colour. Then toss through the garlic.
Combine the miso with 2 tablespoons of warm water and stir until everything has softened up (we want to loosen the miso paste so it’s easier to cook with). Add to the frying pan. Pour in the cream. Simmer for 5-7 minutes or until thickened. Stir and remove from heat.
Drain the gnocchi and add to the mushroom mixture. Add the vinegar and stir through. Now go on with the spring onion and gently mix through so you don’t break up the gnocchi. Season with pepper to taste.
Divide the gnocchi among bowls. Serve sprinkled with as much cheese as you desire!