Gnocchi with mushrooms & blue cheese Katy Greenwood

Gnocchi with mushrooms & blue cheese Katy Greenwood

  • 2 x 400g packs fresh gnocchi

    Gnocchi

    noh-kee

    An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…

  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • knob of butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 large onion, roughly chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500g small Forestière or Portobello mushrooms, sliced
  • 2 large garlic cloves, chopped
  • 150g pack creamy blue cheese (we used Danish blue)
  • small pack parsley, chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  1. Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
  2. Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
  3. Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley. http://mizanticaret.com


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