Charred Mushrooms w Gnocchi & Tomato Salsa

250g field mushrooms, peeled
4 large cloves garlic, finely chopped
Olive oil spray
1 shallot, finely chopped
1 clove garlic, crushed
2 Tbl extra virgin olive oil
2 tomatoes, skinned & deseeded
1 preserved lemon, skin only, finely sliced
Juice 1 lemon
500g Desiree potatoes (or other mashing potato)
50g butter
150g flour, plus a little extra for dusting
2 eggs, whisked
100g watercress leaves

Quarter or halve mushrooms, depending on size, to make bite-size pieces and place in a bowl. Add the chopped garlic, freshly ground black pepper and a good spray of olive oil. Toss to lightly coat.

Char grill the the mushrooms on a char-grill plate or a hot barbeque.

Sweat shallot and garlic in some of the olive oil. When softened, set aside to cool. Slice tomato flesh and add to cooled shallot with preserved lemon. Toss through lemon juice and remaining olive oil.

Peel and chop potatoes and boil in salted water until soft. Drain, add butter, then mash well or put through a ricer or mouli. Leave to cool. Add flour and whisked eggs and mix to form a dough. On a clean bench, knead until smooth and soft. Roll dough into small, skinny cigar shapes, then cut into 1.5cm-thick slices. Dush gnocchi with flour as you work so dought doesn't stick. Poach gnocchi gently in boiling salted water for 2 minutes or until they rise to the surface. Remove with a slotted spoon.

Transfer gnocchi to serving plates. Top with mushrooms and spoon over some salsa then garnish with watercress.

as light meal

Number of Servings: 4

Recipe submitted by SparkPeople user IMELDASHOEQUEEN.