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Sage & bacon gnocchi with mushrooms
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Ingredients:
  • 8 field flat mushrooms, stems removed
  • 1 x 500g pkt pumpkin gnocchi
  • 150g pure cream
  • 100g shortcut bacon, cut into strips
  • 1 leek, white part only, julienned
  • 16 sage leaves
Instructions:
  • Preheat your oven to a toasty 220°C and gently nestle the mushrooms on a tray, cup side facing up.
  • 1. Boil a large pot of water, cook the gnocchi until it floats, drain it, and distribute it evenly among the mushrooms. Drizzle some cream over the gnocchi and season with salt and pepper.
  • In a heavy-based frypan, cook the bacon with a drizzle of oil over medium-high heat for 2-3 minutes. Add leek and sage, cook for an additional 2 minutes until the leek is soft. Top the gnocchi with the bacon and leek mixture and bake until golden brown, about 10 minutes.

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