The Compassionate Kitchen by Gemma Davis & Tracy Noelle

Author:Gemma Davis & Tracy Noelle
Language: eng
Format: epub
Publisher: S&S Australia

Shiitake Gnocchi with Shichimi

This super-simple dish relies on two things: using good-quality ingredients and eating it as soon as it’s ready. Combining traditional Italian gnocchi and classic Asian flavours may seem a little unusual, but we can’t get enough of it. It’s the perfect meal to share with a glass of wine.

SERVES 2

3 tablespoons peanut oil

1 bunch Chinese broccoli, roughly chopped

200 g fresh shiitake mushrooms, sliced

1 teaspoon brown rice vinegar

1 teaspoon rice syrup

2 teaspoons shichimi togarashi (Japanese seasoning)

1 × 500 g packet gnocchi

Bring a large saucepan of water to the boil.

Meanwhile, heat 1 tablespoon of the peanut oil in a large frying pan over medium–high heat. Add the Chinese broccoli and mushrooms and cook for 3–4 minutes or until soft and the mushrooms are slightly brown.

Place the vinegar, rice syrup, shichimi togarashi and remaining oil in a small bowl and mix together well.

Cook the gnocchi in the boiling water according to the packet instructions Drain, then add to the vegetables. Drizzle the oil mix over the top and mix through gently. Serve immediately.

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