Sunday, January 18

Nummy Nokki

This is what Laura calls Mummy's Yummy Gnocchi. It's all made and ready for the oven but I will share my recipe here:

  • 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.
My method: (or madness)
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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5 lovely comments:

Meagan on January 18, 2009 at 9:35 PM said... [Reply to this amazing comment]

Mmmmm, going to try that this week, thanks :D

Krys on January 19, 2009 at 10:16 AM said... [Reply to this amazing comment]

Ohh that sounds lovely, I always seem to do gnocchi in a tomato sauce.

Trailing Spouse on January 19, 2009 at 11:48 AM said... [Reply to this amazing comment]

Drool! That sounds delicious! I'm going to give it a try this week. Thanks for sharing.xx

Katy on January 20, 2009 at 7:53 AM said... [Reply to this amazing comment]

Sounds so yummy! Do you think I could use evaporated milk for a light version instead of cream?

Liss on January 20, 2009 at 8:13 AM said... [Reply to this amazing comment]

Katy I can't see why not! You might need to add a little cornflour to ensure it thickens? Let me know how you go!


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