Gnocchi Cacio e Pepe with Mushrooms & Sage 🍃

Gnocchi Cacio e Pepe with Mushrooms & Sage | A quick-fix dish that is only as delicious as the quality of ingredients you make it with x Serves: 4 Time: 25 minutes 1–3 tsp 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 Sea salt Toast the peppercorns in a large, hot, dry frying pan until fragrant, then roughly crush in a pestle and mortar and set aside. 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. Add the remaining oil to your pan and fry the sage leaves until crispy, then remove these to the same plate. 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. 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. 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 Parmesan. Serve straight away in wide bowls with a little more Parmesan and the crispy sage leaves scattered over.