Parsnip gnocchi with sage & garlic mushrooms

Peel the root veg, cutting the parsnips into large chunks and dicing the potatoes. Boil for 25 minutes, until soft. Drain and leave to steam dry, then cool. Transfer to a mixing bowl and thoroughly mash. Stir in the cheese and egg yolk, then add ⅔ of the flour and mix. Knead until you have a smooth dough, adding more flour if necessary. Divide into 4 patties, then, on a well-floured surface, roll each into a thin log and cut into 2-3cm lengths. Arrange on a baking tray dusted with flour, cover with a clean tea towel and chill.

When ready to eat, cook the gnocchi in a large saucepan of salted boiling water for 2-3 minutes (they will float to the surface when ready). Reserve a mug of the cooking water, then drain the gnocchi through a colander and divide between plates.

While the water is coming to the boil, heat the oil and ⅓ of the butter in a large frying pan over a high heat. Add the sage and fry until crisp (2-3 minutes), removing each leaf from the pan and setting it aside before it browns. Add the garlic and mushrooms and another ⅓ of the butter, plus a pinch of salt, then fry for 4-5 minutes until bronzed. Reduce the heat, wait for a moment, then add the remaining butter and let it melt. Add around 100ml cooking water, shake to emulsify the sauce, then spoon over the gnocchi, topping with the crispy sage, pepper and extra cheese.