Baked gnocchi with mushrooms

Name: Baked gnocchi with mushrooms
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 30g butter; 350g mixed mushrooms, coarsely chopped; 2 garlic cloves, crushed; 1/4 tsp ground white pepper; 500g pkt fresh potato gnocchi; 100g fontina cheese or gouda cheese, chopped; 100g gorgonzola, crumbled; 185ml (3/4 cup) thickened cream; Fried sage leaves, to serve

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Prep Time: 15 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Author : Miranda Payne

italian baked gnocchi winter

Ingredients

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30 grams butter350 grams mixed mushrooms, coarsely chopped2 garlic cloves, crushed1/4 tsp ground white pepper500 grams pkt fresh potato gnocchi100 grams fontina cheese or gouda cheese, chopped100 grams gorgonzola, crumbled185 milliliters (3/4 cup) thickened creamFried sage leaves, to serve

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Instructions

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Step 1

Preheat oven to 200C/180C fan forced. Heat the butter in a large frying pan over medium heat until foaming. Increase heat to medium-high. Add the mushroom and garlic and cook, stirring, for 3-5 minutes or until just soft. Season with salt. Stir in the pepper. Transfer the mushroom mixture to a 2.25L (9 cup) ovenproof dish.

Step 2

Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions or until just tender. Drain.

Step 3

Stir the gnocchi into the mushroom mixture. Sprinkle with the combined fontina and gorgonzola.

Step 4

Heat the cream in a small saucepan over medium-high heat until just boiling. Pour over the gnocchi mixture. Bake for 15-20 minutes or until golden and bubbling. Top with fried sage leaves.