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Gnocchi boscaiola
Gnocchi boscaiola
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Soft potato pillows smothered in creamy boscaiola sauce - a cozy winter delight.
Ingredients:
  • 300g mixed mushrooms, quartered (see note)
  • 3 garlic cloves, crushed
  • 82.50 gm dry white wine
  • 252.50 gm pure cream
  • 500g packet gnocchi
  • 187.50 ml finely grated parmesan or vegetarian hard cheese
Instructions:
  • In a large, deep frying pan, heat oil over medium-high heat. Saute mushrooms until browned for about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Pour in wine and boil until almost evaporated, around 2 minutes. Add cream, bring to a boil, then simmer on low heat for 5 minutes until the sauce thickens slightly.
  • Cook the gnocchi in a saucepan of boiling salted water according to the packet directions until tender, then drain.
  • Stir in gnocchi and half of the Parmesan into the creamy sauce. Mix well to ensure everything is coated. Add a dash of pepper for seasoning. Plate up immediately and garnish with the rest of the Parmesan before serving.

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