Wild mushroom gnocchi
Autumn is creeping in and Dean Edwards is here with the perfect dish for curling up with at this time of year - wild mushroom gnocchi!
Gnocchi takes about 20 minutes to prepare but only 10 to cook, so you won't need too long whip up this hearty family dish!
Serves 4
Ingredients
300g mushrooms, of your choice e.g. wild, chestnut, Portobello, thinly sliced1 onion, very finely sliced2 cloves garlic, crushed40ml brandy (optional)150ml chicken stock100ml double cream70g Parmesan cheese, gratedSalt and pepper12 rashers pancettaKnob of butter2 x 400g shop bought packs potato gnocchi
To serve:
Small bunch fresh chives, choppedParmesan cheese shavings
Method
Fry the onion over a medium high heat for 1 minute. Stir in the mushrooms and garlic and cook over a high heat for 3 minutes until golden.
Pour in the brandy (if using) and cook for 2 minutes. Add the stock and simmer for another 4 minutes until reduced slightly.
Remove from the heat and stir through the cream and Parmesan cheese. Season with salt and pepper.
Meanwhile in a large frying pan cook the pancetta until crispy then remove and set aside. Add a knob of butter or oil into the pan then cook the gnocchi for 2-3 minutes each side until golden and crispy.
Toss the gnocchi through the mushroom sauce and portion between four, top with the crispy pancetta, chopped chives and Parmesan shavings