Make an easy mushroom sauce and add it to fried Italian Gnocchi for a spectacular winter dinner idea. With the goodness of mushrooms and spinach this dish is perfect for family dinners.
Ingredients
500g fresh potato gnocchi
4 tbs grapeseed oil
1 small brown onion, finely chopped
2 garlic cloves, crushed
300g button mushrooms, thickly sliced
200g Swiss brown mushrooms, thickly sliced
1 cup chicken stock
300ml thickened cream
1 small bunch sage, leaves removed
100g baby spinach leaves
Method
Cook the gnocchi in a large saucepan of gently simmering water following packet directions. Drain. Rinse under cold water. Drain well
Heat 2 tablespoons oil in a large, deep frying pan over medium heat. Add onion and garlic and cook, stirring often, for 5 minutes or until soft
Add mushrooms and cook, stirring occasionally, for 4 minutes or until softened. Add stock and bring to boil
Boil gently for 5 minutes. Stir in cream, reduce heat to medium and simmer gently 5 minutes or until sauce is reduced slightly. Season to taste
Heat remaining oil in a large frying pan over medium-high. Add sage and cook for 2-3 minutes then remove to a plate
Increase heat to high, in two batches, add gnocchi to pan and cook 2 minutes or until golden on both sides
Return all gnocchi to pan. Add spinach and mushroom sauce, stir to coat gnocchi. Serve gnocchi topped with sage leaves
Tips & Hints
You can increase the stock to 375ml and reduce the cream to 175ml.
