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The Globe and Mail

Jonathan Gushue's brown buttered gnocchi with garlic, sage and manchego topped with enoki mushroom salad

Star chef (and beer fan) Jonathan Gushue oversees the kitchen at Ontario's Langdon Hall, recently named one of 100 best restaurants in the world by S. Pellegrino.

Enoki mushroom salad

1 cup Italian parsley, chopped

¼ cup manchego cheese, grated

1 package enoki mushrooms, cut to 2-inch pieces

2 tablespoons extra virgin olive oil

1 tablespoon white balsamic vinegar

1 pinch fleur de sel


500 grams fresh gnocchi

2 tablespoons unsalted butter

2 garlic cloves, minced

15 sage leaves, finely chopped

1/4 cup grated manchego sheep’s milk cheese


Combine all the salad ingredients in a bowl. Toss very gently with your hands, no more than three gentle tosses.

Boil gnocchi as per package instructions.

Separately, in a hot pan, melt the butter over medium heat. Add the garlic and cook until you see the butter just starting to colour at the edges. Stir in the sage and pull from heat.

Pour over the gnocchi and toss with the manchego.

Top with the salad.

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