Baked herb and garlic mushroom gnocchi
A creamy, dreamy mushroom pasta that uses just a handful of ingredients. If you can't find mixed mushrooms, button, flat or portobello will work well, too.
Ingredients
600g mixed mushrooms
2 tbsp extra virgin olive oil
500g store-bought baby gnocchi
300ml thickened cream
1 cup vegetable or mushroom stock
100g butter, chopped
1 garlic clove, crushed
2 tbsp chopped parsley
2 tbsp chopped oregano
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional). Chop and slice the mushrooms, according to size. Place in an ovenproof frying pan. Drizzle with oil and season. Roast for 10 minutes.
Step 2
Add the gnocchi, cream and stock and return to the oven for 15 minutes, or until the sauce is thickened and bubbling.
Step 3
Meanwhile, melt butter in a small saucepan over medium heat. Add the garlic and herbs and cook for 1-2 minutes, or until melted.
Step 4
Serve the gnocchi drizzled with butter and hazelnuts.
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Jessica Brook is a recipe writer.From our partners
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