Cover the gnocchi with plastic wrap and refrigerate until firm, about 20 minutes. In a very large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. Add half of the mushrooms ...

They should smell lovely and toasty. To finish the gnocchi, put the mushrooms back in the pan over a medium heat and add 100ml sherry. Let it bubble for a minute, then add salt, black pepper and ...

Sausage with mushrooms deserves to be on that pedestal of perfect pairings. In this easy one-pan dish, the duo roasts with chewy, crispy gnocchi before being tossed with arugula and a balsamic-mustard ...