For ➍ 2 ts ground black pepper
olive oil
1-2 tbs white balsamic vinegar
300 g mixed mushrooms, torn into large pieces
15 sage leaves
sea salt
250 g gnocchi
100 g Parmigiano, finely grated
50 g Pecorino, finely grated
Toast the peppercorns in a large, hot, dry skillet over medium heat until fragrant. Then crush them coarsely in a mortar and set aside.
Place the skillet back on the heat and heat a deep layer of olive oil in the skillet.
Add the sage leaves and fry for 1 m, until nice and crispy.
Remove the sage leaves from the pan and add the mushrooms. Fry them for about 5-10 m. Season with salt.
Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook them for 2-3 m until they float to the surface. Scoop them out with a slotted spoon and reserve 10 cl of the cooking water.
Add the roasted ground peppercorns to the mushrooms. Add the white balsamic vinegar. Also add (part of) the pasta water and let simmer for 2 m, until the liquid has reduced by half.
Add the drained gnocchi to the pan and toss them in the sauce. Also add the cheeses immediately and mix until the sauce is smooth.
Divide the mushroom gnocchi among the plates and finally sprinkle with extra cheese.
Serve the mushroom gnocchi with a salad.
