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How to prepare creamy mushrooms and gnocchi seeds

Creamy mushroom and speck gnocchi

NUTRITION: PER SERVING
CALORIES:  263KCALS
FAT: 9.7G (5.2G SATURATED)
PROTEIN:  11.1G
CARBOHYDRATES:  30.5G (1.1G SUGARS)
FIBRE:  2.9G
SALT:  1.6G

Ingredients
250g chestnut mushrooms
70g speck slices (smoked cured Italian ham)
Knob of butter
5 sage leaves
1 shallot
1 tbsp crème fraîche
400g pack fresh gnocchi
2 tbsp parmesan, plus extra to serve
Crisp green salad, to serve

Method
Cut the mushrooms into thick wedges and chop the speck slices into thin strips.
Heat a generous knob of butter in a large frying pan over a low heat. Add the speck and the sage leaves. Cook for 3-4 minutes until crisp. Remove from the pan with a slotted spoon onto kitchen paper.
Chop the shallot and add to the pan along with the mushrooms. Season, then toss over a medium heat until they start to turn golden. Stir in the crème fraîche and bring to the boil. Remove from the heat.
Cook the gnocchi in salted boiling water, following the packet instructions. Just before draining, add a small ladleful of the cooking water to the mushroom sauce and bring to the boil. Toss in the drained gnocchi, fried speck and sage, then grate in the parmesan.
Toss well to coat the gnocchi in the sauce. Serve with extra parmesan on the side and a crisp green salad.

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