Prepare all your mushrooms by brushing any soil off and slicing them however you like, thinly or chunky. Thinly slice the garlic, finely dice the shallot and chop the kale into 2cm strips.

Place a large frying pan on a medium heat. Add the oil and sweat the shallots for 5 minutes. When the shallots have softened and are golden, add the butter and all the prepared mushrooms, along with the garlic and thyme leaves. Keep on a medium-high heat and stir until the mushrooms are golden on the edge and reduced in size, about 5 minutes. Transfer them to a bowl and return the pan to the heat.

Add a bit more butter to the pan and fry the gnocchi until they are lightly golden brown. Add the mushrooms back to the pan and mix everything well, keeping the heat high. Add the Henderson’s Relish and white wine if using. Stir for a minute, making sure you don’t fully reduce the liquids.

Pour in the cream and mix everything together. Let it come to a boil, then lower the heat and stir in the kale along with half the sage leaves. The kale will take 2-3 minutes to cook through. When this is done, check the seasoning and maybe add a bit more Henderson’s if you like.

Share the mushroom gnocchi between pasta bowls, then top with the chopped chestnuts and a few fresh sage leaves. At Tamper, we like to garnish this with crispy sage and fried enoki mushrooms.

Chef’s Tip: Get everything prepared and to hand before you start the cooking process. If you are cooking for more people and increasing quantities, it may be worth blanching the gnocchi in boiling water first, then draining it well before pan frying.

Preparation time: 15 minutes
Cooking time: 20 minutes

Recipe by Tamper from our ‘Hendo’s vs The World’ cookbook.