- 2 packets of gnocchi
- 300mls runny cream
- 1 cup white wine (I use semillion)
- 2 cloves garlic
- 1/3 leek, finely diced
- 1 spring onion bulb and stalk, finely chopped
- Proscuitto (3 slices) or bacon (2 rashers) diced finely
- fresh shaved parmesan about 70gr.
- 10 medium button mushrooms
- 2tb olive oil
- 3/4 cup finely chopped italian parsley
- pepper and salt to taste.
Boil in stockpot water with a little olive oil and a pinch of salt - when boiling, add gnocchi, making sure it's completely covered. Turn down heat a little until it's gently boiling and boil for about 15 mins or until when you pierce it with a fork it's soft all the way through. Gnocchi should rise to the top of the pot when this happens.
Whilst your gnocchi is gently boiling, grab your frypan and heat oil and add the leek, onion, proscuitto/bacon, garlic and white wine, when all is soft, add mushrooms.. heat until they are soft and add pepper (I actually do this quite generously) and salt and the cream. I then add the parsley and simmer for say 5 minutes. Don't worry if the cream is a little runny.
By then your gnocchi should be cooked, so drain, and transfer to a corningware/oven dish, and pour over your cream mixture and mix well. I then shave 3/4 of the parmesan over the top and stir that in. Shave the remaining on the top, cover with aluminium foil and then pop into a moderate oven for about 15-20mins... the last 5 mins I take the alfoil up to let it brown a little.
A great dish to prepare through the day or on the weekend, and reheat later. Enjoy! (we will!)
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