Gnocchi with cheesy mushrooms
This Gnocchi with cheesy mushrooms is ready within 15 minutes. You can use any pungent soft cheese – Stilton, Goat’s cheese, Dolce latte, Gorgonzola, Brie etc. The gnocchi can be home-made or shop-bought, I used a gluten-free spinach flavoured version.
Ingredients
Method
- Finely chop the garlic and onion. Heat the oil, then cook the onion for 5 minutes.
- Meanwhile slice the mushrooms.
- When the onion is soft, add the garlic, thyme leaves and mushroom. Stir for a minute, the put a lid on, turn down the heat and sauté for 8-10 minutes or until the mushrooms have released their jus.
- Crumble the cheese over the mushroom and stir until you get a thick creamy sauce. (Add a drop of water, if it’s too dry.) Season with salt and pepper (you can add a pinch cayenne too).
- Meanwhile boil a pan of water. When boiling, add the gnocchi and cook about 3 minutes, or until they come to the surface. Using a slotted spoon, transfer the cooked gnocchi pieces to the mushroom sauce, adding some of the cooking water if needed.
- Combine well and serve with fresh herbs (such as parsley, dill, basil or chives) scattered on top.