Ingredients

• 1 pack of gnocchi
• 2 banana shallots, sliced
• 1 punnet of mixed wild mushrooms
• 1 packet of tarragon, chopped
• 100g shaved Pecorino Toscano
• 50g unsalted butter
• 2 handfuls of rocket
• 125ml of white wine

Method

1. Place the gnocchi in a bowl and cover with boiling water, leave for 2-3 minutes and drain well.
2. Roughly chop the punnet of wild mushrooms.
3. In a hot non-stick frying pan add a drizzle of olive oil and fry the mushrooms off in small batches until cooked and golden.
4. Once the mushrooms are cooked, remove from the pan and repeat the same method with the drained gnocchi. When the gnocchi is golden add to the mushrooms.
5. Start frying the shallots in the empty pan with a little more oil, as soon as they begin to sweat down pour the wine in and reduce by a third.
6. Add the butter and tarragon to the reduction.
7. Once the butter has melted, return the mushrooms and gnocchi to the pan and season.
8. Scatter the rocket over two plates and spoon the mushrooms and gnocchi on top.
9. Finish with shaved Pecorino Toscano.