Creamy mushroom gnocchi

9oz button mushrooms, thickly sliced

2 garlic cloves, minced

300ml full fat double cream (full fat is less likely to split)

1 medium onion, sliced

1tbsp fresh thyme, chopped

17oz packet of gnocchi

salt and pepper

4tbsp vegetable oil

To start over a medium heat, add the oil to a large high sided pan or wok,

when hot add the garlic and sweat for 2-3 minutes stirring all the time.

Now add the onions and mushrooms then turn the heat to high and stir-fry for 5-6 minutes or until softened.

While that’s happening add the gnocchi to salted boiling water, leave to boil.

Pour the cream into the mushrooms and onions then stir and leave to boil hard and reduce a little.

The gnocchi will be done after about 2-3 minutes and will float, when this happens and your cream has thickened, drain the gnocchi and transfer into the creamy mushroom sauce, add the thyme and stir everything well.

Season with salt and pepper to taste and cook for a further 1-2 minutes.


Total cost for 2 was £2.36