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Creamy Mushroom & Leek Gnocchi 🥊
Cosy cosy. I love the flavours and textures in this, crisping up the gnocchi makes all the difference ~ all wrapped up in a velvety sauce 👌
Makes 2 portions:
500g gnocchi
1 leek, washed and sliced
250g baby button mushrooms
Knob of butter
1 garlic glove, grated
1/2 chicken stock melt (or equivalent/veggie)
5tbsp cream
Water (to loosen as needed)
Sea salt, to taste
Black pepper, to taste
3 sprigs, fresh thyme stalks removed
> boil the gnocchi until it floats (3-5mins), then drain well. Meanwhile fry the leeks and mushrooms in a separate pan.
> once the gnocchi is cooked add it in with cooking veggies, along with the butter and garlic. Fry everything for a few mins to brown the gnocchi.
> add the stock melt and cream, simmer to combine adding water to loosen to a nice consistency. Season to taste and finish with the fresh thyme. Serve as you like.
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