Monday 28 October 2024

MUSHROOM GNOCCHI BAKE

  

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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