Ingredients:
- 600g potato gnocchi
- 2 tbsp olive oil
- 15g butter
- 500g mixed sliced mushrooms
- Salt and black pepper
- 2 crushed garlic cloves
- u00bd tsp dried thyme
- 250ml vegetable stock
- 60ml double cream
- 40g grated Parmesan
- 2 tbsp, chopped, plus extra to serve fresh chives
Method:
- Bring a large pot of salted water to the boil. Cook the gnocchi (in batches, if necessary) for 2-3 minutes; they will float to the top when they are done. Remove them with a slotted spoon and continue with the remaining batches. When cooked, toss with half of the oil.
- Heat the remaining oil and butter in a large frying pan over a medium-high heat. Add the mushrooms and season with salt and pepper. Cook for 7-9 minutes until soft and browned.
- Stir in the garlic and thyme and cook for another minute.
- Add the stock and bring to a simmer. Cook for a few minutes until it has reduced by half.
- Stir in the cream and simmer for two minutes. Stir in the Parmesan and chives, then add the gnocchi and toss to combine. Serve hot with extra chives.
