Name: Gnocchi with herb and mushroom sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon vegetable oil; 1 medium brown onion (150g), chopped coarsely; 2 clove garlic, crushed; 400 gram swiss brown mushrooms, sliced thinly; 1 tablespoon plain flour; 1/3 cup (80ml) dry red wine; 2 teaspoon soy sauce; 2/3 cup (160ml) vegetable stock; 1 tablespoon light sour cream; 1 tablespoon coarsely chopped fresh oregano; 1 tablespoon finely chopped fresh sage; 600 gram fresh potato gnocchi

Ingredients

1 tablespoon vegetable oil

1 medium brown onion (150g), chopped coarsely

2 clove garlic, crushed

400 gram swiss brown mushrooms, sliced thinly

1 tablespoon plain flour

1/3 cup (80ml) dry red wine

2 teaspoon soy sauce

2/3 cup (160ml) vegetable stock

1 tablespoon light sour cream

1 tablespoon coarsely chopped fresh oregano

1 tablespoon finely chopped fresh sage

600 gram fresh potato gnocchi

Method

1.Heat oil in large frying pan; cook onion, garlic and mushrooms, stirring, until vegetables are just tender. Add flour; cook, stirring, 1 minute.

2.Add wine, sauce, stock and cream; cook, stirring, until sauce thickens slightly. Stir in herbs.

3.Meanwhile, cook gnocchi in large saucepan of boiling water, uncovered, until gnocchi rise to the surface and are just tender; drain. Add gnocchi to herb and mushroom sauce; toss gently to combine.

You could substitute button or oyster mushrooms for the swiss brown.
Note

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Ingredients

Method

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