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Ingredients

30g butter
350g mixed mushrooms, coarsely chopped
2 garlic cloves, crushed
1/4 teaspoon ground white pepper
500g pkt fresh potato gnocchi
100g fontina cheese or gouda cheese, chopped
100g gorgonzola, crumbled
185ml (3/4 cup) thickened cream
Fried sage leaves, to serve

Method

Step 1 Preheat oven to 200C/180C fan forced. Heat the butter in a large frying pan over medium heat until foaming. Increase heat to medium-high. Add the mushroom and garlic and cook, stirring, for 3-5 minutes or until just soft. Season with salt. Stir in the pepper. Transfer the mushroom mixture to a 2.25L (9 cup) ovenproof dish.
Step 2 Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions or until just tender. Drain.
Step 3 Stir the gnocchi into the mushroom mixture. Sprinkle with the combined fontina and gorgonzola.
Step 4 Heat the cream in a small saucepan over medium-high heat until just boiling. Pour over the gnocchi mixture. Bake for 15-20 minutes or until golden and bubbling. Top with fried sage leaves.

Baked gnocchi with mushrooms

How to make Baked gnocchi with mushrooms

Ingredients

Method