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Gnocchi with creamy-mushroom and leek sauce
Gnocchi with creamy-mushroom and leek sauce
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Ingredients:
  • 500g mixed mushrooms (such as oyster and Swiss brown), sliced
  • 250ml chicken stock
  • 2 x 375g store-bought potato gnocchi
  • 1 leek, sliced
  • 18.20 gm olive oil
  • 20.00 ml corn cornflour
  • 20.00 ml chopped fresh thyme
  • 3 cloves garlic, crushed
  • 375ml can low-fat evaporated milk
Instructions:
  • Place a large saucepan of hot water on medium heat until it boils. In a separate frying pan, heat oil, then cook garlic and leek over medium heat for 5 minutes until soft.
  • Combine mushrooms and stock in a pot and simmer for 10 minutes until mushrooms have soaked up most of the liquid. Gently stir in 1 cup of evaporated milk.
  • Combine cornflour with the rest of the milk, pour into the pan, and bring to a boil while stirring continuously until the sauce thickens. Mix in thyme and season with salt and pepper to taste.
  • Drop the gnocchi into the boiling water and cook until they rise to the surface, approximately 5 minutes. Drain thoroughly and serve with a velvety sauce.

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