Gnocchi with oyster mushrooms and mozzarella

Ingredients

• 150 gmini mozzarella
• 3 dropsliquid smoke
• to tasteolive oil
• 10sage leaves
• 1, finely choppedonion
• 2 cloves, gratedgarlic
• 1 sprig, leaves pickedthyme
• 400 goyster mushrooms
• 500 ggnocchi
• to tastesalt and pepper

Instructions

1. 1

   Season the mozzarella

   Drain the mini mozzarella and pat it dry. Put 3 tablespoons (45 ml) of olive oil and a few drops of liquid smoke in a small jar, add the mozzarella, shake well and leave it to absorb the flavour briefly.

2. 2

   Crisp the sage

   Heat a splash of olive oil in a large frying pan and fry the sage leaves until crisp. Lift them out and drain on kitchen paper.

3. 3

   Soften the aromatics

   In the same pan, cook the onion, garlic and thyme leaves over a medium heat. Meanwhile, brush the oyster mushrooms clean and tear them into pieces.

4. 4

   Brown the mushrooms

   Add the oyster mushrooms to the pan and fry with a little salt and pepper until golden brown.

5. 5

   Cook the gnocchi

   Cook the gnocchi in a separate pan of plenty of salted water, following the packet instructions, then drain. Add them to the pan with the mushrooms.

6. 6

   Finish and serve

   At the last moment, add the mozzarella balls and mix everything together well. Serve straight away.

What is gnocchi with oyster mushrooms?

Gnocchi are Italian dumplings, commonly made with potato, and are often served with a sauce or sautéed ingredients. This version pairs them with oyster mushrooms, mozzarella and herbs for a quick, pan-finished meal.

The soft dumplings and melting cheese contrast with browned mushrooms and crisp sage. A little liquid smoke gives the mozzarella a smoky note without taking over the dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 880 calories, 32g protein, 105g carbs, 37g fat.

The gnocchi provide most of the carbohydrates, while mozzarella contributes protein and a substantial share of the fat; olive oil adds further fat. Balance the plate with a green salad or vegetables, and use a modest amount of extra oil if you prefer a lighter serving.

The key ingredients

Oyster mushrooms: brush away any dirt rather than soaking them, then tear them into pieces so their uneven edges can brown in the pan.

Mini mozzarella: drain and pat the balls dry before mixing them with the oil and liquid smoke; this helps the flavour cling to their surface.

Gnocchi: use the packet instructions for cooking time, as fresh and shelf-stable varieties can differ.

Getting good colour

Mushrooms: add them once the onion mixture has softened, and cook until their edges are golden. If the pan is crowded, work in batches so they fry rather than steam.

Sage: keep an eye on the leaves as they crisp in the hot oil; lift them out as soon as they are crisp and drain them on kitchen paper.

A useful order of cooking

Mozzarella first: while the drained balls take on the smoky oil, prepare the onion, garlic and thyme and clean the mushrooms.

Two pans: cook the gnocchi separately while the mushrooms brown, then drain and combine them. This keeps the final mixing quick and leaves the mushrooms time to colour.

How to judge the finish

Mushrooms: look for golden patches and a tender, cooked-through texture before adding the gnocchi.

Mozzarella: stir it in right at the end, just long enough to combine everything; serving promptly keeps the balls soft and the sage crisp.

What to serve alongside

A crisp green salad with a sharp vinaigrette balances the soft gnocchi and rich cheese. Steamed green vegetables or lightly dressed rocket also make an easy side.

Recipe notes & tips

• Pat the mozzarella thoroughly dry so the flavoured oil coats it rather than running off.
• Tear the mushrooms by hand for pieces with plenty of uneven edges to brown.
• Keep the mushrooms in a single layer where possible, or fry them in batches.
• Salt the gnocchi cooking water and follow the timing on the packet.
• Add the mozzarella only when the gnocchi and mushrooms are ready to serve.

Variations

• Add spinach: fold in a handful at the end and let it wilt briefly.
• Use chestnut mushrooms: slice them thickly and brown them well before adding the gnocchi.
• Add chilli: fry a pinch of chilli flakes with the onion and garlic.
• Try another herb: use a little rosemary in place of the thyme.
• Finish with lemon: add a small squeeze just before serving to brighten the dish.

Common mistakes to avoid

• Wet mozzarella: it can water down the pan; drain and pat the balls dry first.
• Crowded mushrooms: they steam instead of browning; cook them in batches if needed.
• Burnt sage: the leaves cook quickly; remove them as soon as they turn crisp.
• Overcooked gnocchi: they can become soft and fall apart; use the packet timing and drain promptly.
• Mozzarella added too early: it can melt away into the pan; stir it through just before serving.

How to store

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a frying pan with a splash of water, until piping hot; the mozzarella and sage may not keep their original texture.

Frequently asked questions