Mushroom-Nira Gnocchi

I’m really fond of gnocchi as a base for sauces of all sorts, but if you prefer a different pasta, this sauce will work well on pretty much anything. You might even try it over beef or chicken.
Nira is a sort of garlic-y chive that’s very popular in Japan. Sold in large bunches, they are often used in Chinese foods, like ramen and gyoza. In this dish, little flakes of nira coat the pasta like confetti!
Mushroom-Nira Gnocchi
serves 2
3 cups mixed mushrooms (shiitake, eringi, shimeji, etc), chopped
1 clove garlic
1 Tbsp butter
1/2 cup nira, chopped into 1/2 cm bits
1 Tbsp soy sauce
250 g gnocchi
Saute the chopped mushrooms and garlic in butter while the gnocchi boils. Add nera and shoyu just before draining the gnocchi. Toss the gnocchi with the mushrooms and serve.