I don’t eat pasta much anymore, but every now and again I indulge in my favourite type of pasta, a good gnocchi.
For the vast majority of my dinners, I’m a lazy cook and just want to get everything done as quickly and easily as possible. So I love quick, delicious meals.
I also love meals that taste just as good the next day for an easy leftover lunch!
This recipe is a mega easy one that’s quick to cook and will indulge your cravings, plus if you put in lots of mushrooms you can kind of pass it off as almost healthy…
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Ingredients
500g packet of gluten free gnocchi
1/2 a leek or 3 stalks of spring onion
1/2 cup dry white wine
500g assorted mushrooms, chopped
1/2 teaspoon salt
1 teaspoon extra virgin olive oil
1/2 cup cream
2 tablespoons chopped parsley
1/4 cup of chopped prosciutto or other cured ham (optional)
1/2 cup finely grated parmesan cheese
Directions
- Add olive oil to a wide saucepan. Finely chop leek or spring onions and cook for a few minutes, until soft.
- Add mushrooms and cook on medium heat for 3-4 minutes
- Add white wine and let cook through until wine is absorbed
- Add the salt, prosciutto, parsley and cream, lower the heat and cook for 2-3 minutes
- Take off the heat and stir the parmesan into the sauce
- Cook the gnocchi according to the instructions on the packet, strain, and stir through the sauce