Contains: Wheat, Gluten, Sulphites, Milk, Mustard
May Contain: Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish
Tip: When gnocchi has finished cooking, make sure you reserve pasta water as directed in Step 4 before draining.
Add 2 ½ litres (5 litres for 4 servings) salted water to a large pot and bring to a boil.
Wash portobello and cremini mushrooms, Italian parsley, and lemon. Scrape out gills from underside of portobello with a spoon. Cut portobello into ½ inch strips, then cut strips across in half. Trim ends off cremini mushrooms, then cut into bite-sized pieces. Pick and chop parsley leaves. Zest and cut lemon in half. Rinse and drain butter beans in a fine mesh sieve.
Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large wide saucepan over medium-high. Add all mushrooms. Cook for 3-4 minutes, turning occasionally until beginning to brown. Stir in onions. Season to taste with salt and pepper. Cook for 2 minutes until tender.
When water is boiling, add gnocchi. Cook for 2-3 minutes, or until gnocchi is floating and tender. Reserve ½ cup (1 cup for 4 servings) pasta water and set aside for Step 5. Drain gnocchi with a fine mesh sieve.
Stir butter beans, garlic, spice blend, dijon mustard, and lemon zest into saucepan. Cook until fragrant. Add white cooking wine and scrape bottom of saucepan with a wooden spoon. Add reserved pasta water and gnocchi. Simmer for about 2-3 minutes, or until beans are hot and sauce thickens to a rich creamy consistency. Stir in sour cream. Season to taste with lemon juice, salt and pepper.
Divide gnocchi into large servings bowls. Garnish with parsley. Enjoy!