Recently I’ve been loving the combination of a creamy mushroom sauce with pasta. Truffle is a little treat you can add to this dish making it extra luxurious!
Ingredients: (serves 2 as a main or 4 as a starter)
⁃ 1 pack gnocchi or mushroom ravioli or regular pasta
– 2 tbsp truffle oil (I found in Waitrose, but you can also get at other big supermarket chains or online such as Amazon)
⁃ 2 garlic cloves
⁃ 150g mushrooms (I used chestnut- you can also mix it up and add other varieties of it)
⁃ 3 tsp porcini mushroom paste (I used the ready made one from Waitrose, but you can blend up some dried porcini mushrooms soaked in a little hot water until soft)
⁃ Good splash of white wine (leave out if you don’t use alcohol)
⁃ 3 tbsp of Crème fraîche (Can also use Philadelphia light or cream)
⁃ Handful of fresh parsley, chopped
⁃ Parmesan, grated
– Hazelnuts, chopped (optional)
1. Cook the gnocchi by frying it in a little olive oil in a pan on medium heat. Turning them for around 10 minutes until crispy. You can also boil the gnocchi but I think it tastes better when crispy. If you are making ravioli or using dried pasta then cook according to packet instructions.
2. Make the sauce by adding 1 tbsp of the truffle oil to the pan. Add the garlic and mushrooms. Sauté for a couple of minutes.
3. Then add the mushroom paste and wine. Cook on high heat for a minute or two to cook off the alcohol.
4. Add the Crème fraîche or cream. Stir in a low heat for 5 minutes.
5. Add in the remaining tbsp of truffle oil.
6. Add the gnocchi back into the sauce. Season.
7. Add the parsley and Parmesan. Drizzle over some extra truffle oil. Top with the hazelnuts if using, for a nice crunch.