I LOVE mushrooms and they work a treat in this comforting, super easy to make creamy and cheesy mushroom gnocchi bake!
The taleggio slices on top are a must, giving the bake a luxurious melted cheese topping which is the warming food we all need on a rainy autumn day!
Serves 3-4
INGREDIENTS
- 150g Spinach
- 1 Clove Garlic
- 1 Lemon
- 4 tbsp Single Cream
- 100g Taleggio
- 2 tsp Chilli Flakes
- 25g Parsley
- 15g Thyme
- 200g Mushrooms
- 250g Chestnut Mushrooms
- 800g Gnocchi
- Olive Oil
METHOD
- Slice up your mushrooms.
- Add a splash of olive oil to a frying pan.
- Cook the mushrooms until browned and shrivelled.
- Add your crushed garlic, the thyme leaves, half your chilli flakes and half of your parsley chopped.
- Add the zest from your lemon/s. Mix everything in.
- Add single cream.
- Allow it to bubble down and add your spinach.
- Leave it to wilt.
- Add gnocchi to a bowl and cover with boiling water.
- Leave for 5 minutes.
- Back to your sauce.
- Once the spinach has wilted, add the juice from half of the lemon/s.
- Add a little of water from the gnocchi bowl to the sauce.
- Mix together.
- Drain the gnocchi and add to the sauce.
- Mix everything together.
- Season well with salt and pepper. Add more gnocchi water if needed.
- Pour the gnocchi into an oven proof dish.
- Top with slices of taleggio, sprinkle on the rest of the chilli flakes and place under the grill for 10 minutes, until golden and bubbling.
- Spoon out the gnocchi, top with the remaining chopped parsley and tuck in.
- Enjoy
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