Bathed in creamy boscaiola sauce, these soft potato pillows are the perfect wintery feast.
Ingredients
- 1 tablespoon olive oil
- 300g mixed mushrooms, quartered (see note)
- 3 garlic cloves, crushed
- 1/3 cup dry white wine
- 1 cup pure cream
- 500g packet gnocchi
- 3/4 cup finely grated parmesan or vegetarian hard cheese
Method
- Step 1Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms. Cook, stirring, for 5 minutes or until browned. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add wine. Bring to the boil. Boil for 2 minutes or until almost evaporated. Add cream. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce thickens slightly.
- Step 2Meanwhile, cook gnocchi in a saucepan of boiling salted water, following packet directions, until tender. Drain.
- Step 3Add gnocchi and half the parmesan to cream mixture. Toss to coat. Season with pepper. Serve immediately sprinkled with remaining grated parmesan.
- Low carb
- Low sugar
- Lower gi
- Vegetarian
Nutrition
2236 kj
Energy
34g
Fat Total
19g
Saturated Fat
4g
Fibre
16g
Protein
80mg
Cholesterol
648.35mg
Sodium
2g
Carbs (sugar)
38g
Carbs (total)
All nutrition values are per serve
Notes
We used 150g swiss brown and 150g button mushrooms.
- Author: Lucy Nunes
- Image credit: Chris L Jones
- Publication: Super Food Ideas
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