Italian

One-pan potato gnocchi with mushrooms and blue cheese

Name: One-pan potato gnocchi with mushrooms and blue cheese recipe
Yield: 4
Cuisine: /italian
Ingredients: 2 tbs extra virgin olive oil; 150g piece speck (or smoked streaky bacon), rind removed, thinly sliced; 50g butter; 300g mixed mushrooms, trimmed and sliced (we used Swiss brown, shimeji, wood-ear and King Edward); 2 garlic cloves, crushed; 2 tsp thyme leaves, plus extra to serve; 1/4 cup (60ml) dry white wine; 1 1/4 cups (310ml) pure cream; 1 1/4 cups (310ml) vegetable stock; 1kg store-bought potato gnocchi (or medium-sized pasta cooked according to packet instructions); 120g blue cheese, crumbled, plus extra to serve (we used Gorgonzola dolce); 150g baby cavolo nero (or baby spinach), plus extra to serve; 1/2 cup flat-leaf parsley leaves, chopped, plus extra small leaves, to serve

1 rating

https://healthimprovements.info/recipes/one-pan-potato-gnocchi-mushrooms-blue-cheese-recipe/ava871w3

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by Silvia Colloca

Cook and author

Jan 12, 2020

There's no need to cook the gnocchi separately, making this one-pan, super-quick recipe the perfect answer to a delicious weeknight dinner or easy weekend lunch. With the added attraction of minimal washing up, it's sure to become a favourite.

2 tbs extra virgin olive oil
150g piece speck (or smoked streaky bacon), rind removed, thinly sliced
50g butter
300g mixed mushrooms, trimmed and sliced (we used Swiss brown, shimeji, wood-ear and King Edward)
2 garlic cloves, crushed
2 tsp thyme leaves, plus extra to serve
1/4 cup (60ml) dry white wine
1 1/4 cups (310ml) pure cream
1 1/4 cups (310ml) vegetable stock
1kg store-bought potato gnocchi (or medium-sized pasta cooked according to packet instructions)
120g blue cheese, crumbled, plus extra to serve (we used Gorgonzola dolce)
150g baby cavolo nero (or baby spinach), plus extra to serve
1/2 cup flat-leaf parsley leaves, chopped, plus extra small leaves, to serve

Method

1.

Heat oil in a non-stick frying over medium heat. Add speck and cook, turning once, for 4 minutes or until golden. Set aside.
2.

Add butter and mushrooms to pan with cooking juices and cook for 4 minutes. Add garlic and thyme and cook for 2 minutes. Season. Add wine, boil for 2 minutes or until reduced by half, then add cream and stock, bring to the boil and add gnocchi. Bring to the boil, then reduce to a simmer, partially cover and cook for 5-7 minutes until gnocchi is tender. Remove from heat, stir in cheese, cavolo nero and parsley. Season.
3.

Serve topped with speck and extra cheese, cavolo nero and parsley.