Gnocchi with Chestnut Mushrooms, French Beans

Friday nights are no time for getting down and dirty in the kitchen, it’s a time of the week when you’re so whacked-out that tasty, quick and easy satisfaction is all you need. It’s a well-trodden path so you know the routine,,, pour some wine and rummage around amongst your stuff to see what excites you. After that, pour another glass of wine and check your cupboards. My vegetables by now were looking a touch dried-out and wrinkled, but I was confident that with a little love and care I could bring them back to life with a little touch of this and a little touch of that.

So,,, Gnocchi with Chestnut Mushrooms, French Beans and Pimenton Butter

Drink copious wine, top and tail some tender French beans and get them on. Meanwhile gently fry chestnut mushrooms in lots of good salted butter, black pepper, pimenton and a few dried chilli flakes. When the beans are 30 seconds from done add the Gnocchi, then drain and combine them with the mushrooms – let it all simmer for a minute or two so the soft cushions of Gnocchi lightly fry in the juices and the beans are coated with spicy butter. Finish off with fresh flat-leaf parsley, a grate of lemon zest and a squeeze of lemon juice for a little tingly surprise on your tongue.
Plate up, pour more wine, think of someone nice, eat and enjoy.