Gnocchi & Mushrooms In Butter Soy Sauce

Clean OR wash mushrooms, cut into the size that is easy to eat. Cut off the bottom of Shimeji and tear into smaller pieces.

Cook Gnocchi in a large saucepan of boiling salted water. DO NOT overcrowd as they can stick together. Cook until they rise to the surface.

Meanwhile, heat 20g Butter in a frying pan, cook Mushrooms and Garlic until golden. Add cooked & drained Gnocchi, extra 10g Butter and Soy Sauce, and toss to combine.

Sprinkle with Shichimi (Japanese Chilli Spice Mix) and enjoy.