Mushrooms Recipe

Mushroom sauce with crispy gnocchi

April 19, 2016

Mushroom sauce with crispy gnocchi 0 5 0

  , , ,   , ,   , ,

  • Cook 30 mins
  • 30 mins

    30 mins

  • Serve 4 Servings


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


1Cook the gnocchi in a large saucepan of gently simmering water following packet directions. Drain. Rinse under cold water. Drain well.

2Heat 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.

3Heat 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.

4Return all gnocchi to pan. Add spinach and mushroom sauce, stir to coat gnocchi. Serve gnocchi topped with sage leaves.

Healthy tip: You can increase the stock to 375ml and reduce the cream to 175ml.