A delicious lunch (or dinner!) of saucy mushroom gnocchi.
Ingredients
- 350g of mixed mushrooms, roughly chopped
- Half an onion, finely sliced
- 1 tsp dried tarragon
- 2 garlic cloves, crushed
- salt and pepper for seasoning
- 2 heaped tbsp crème fraîche
- Gnocchi of your choice
- Handful of parsley, chopped
- 350g of mixed mushrooms, roughly chopped
- Half an onion, finely sliced
- 1 tsp dried tarragon
- 2 garlic cloves, crushed
- salt and pepper for seasoning
- 2 heaped tbsp crème fraîche
- Gnocchi of your choice
- Handful of parsley, chopped
Take a third of your mushrooms and fry them off in some butter and a pinch of salt. Put them aside and fry the rest of the mushrooms with the onion, herbs and garlic. Season with salt and pepper and cook until all soft and juicy.
Pop in a blender with the crème fraîche and blitz to your preferred consistency. I’ve kept mine thick but you can loosen it with a splash of water.
Fry your gnocchi in the pan you used for the mushrooms. I went for pumpkin gnocchi but it’s up to you! Once it’s crisp, add your sauce back into the pan and toss it all through with the fried mushrooms set aside from earlier. Sprinkle with parsley.