Pulled Shiitake Mushroom & Gnocchi Cacio E Pepe & A Chicken Breast

Before you begin...

This recipe takes around 5-10 min to prep, so get your oven-proof dish and all your ingredients ready, then wash your fruit and veg

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Add a generous drizzle of olive oil to a large oven-proof dish (or two!)

Add your pulled shiitake mushrooms to one side of the dish[es]

Coat your gnocchi in a little olive oil and add it to the other side of the dish[es]

Put the dish[es] in the oven for an initial 25-30 min or until the gnocchi is crispy and golden

Tip: Check your pulled shiitake mushrooms and gnocchi half way through and give them a stir for even crispiness!

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once everything's been cooking for 25-30 min, boil a kettle

Cut your tomato[es] in half

Add the tomato halves, cut-side up, to a baking tray with a drizzle of olive oil and season with salt

Drizzle over half your balsamic vinegar (save the rest for later!)

Put the tray in the oven for 12-15 min or until tender – these are your roasted balsamic tomatoes

Once the gnocchi and pulled shiitake mushrooms are almost done, mix your grated Italian hard cheese and cornflour in a jug

Add 300ml [390ml] [550ml] boiled water, your vegetable stock mix, soft cheese and cracked black pepper – this is your cacio e pepe sauce

Wash your salad, then pat it dry with kitchen paper

Remove the gnocchi & pulled shiitake mushroom dish[es] from the oven, pour over the cacio e pepe sauce and give everything a good mix up

Return the dish[es] to the oven for 8-10 min further or until the sauce has thickened and the cheese has melted – this is your all in one pulled shiitake mushroom & gnocchi cacio e pepe