Mushroom Gnocchi
Ingredients
- 2 cups shredded mozzarella
- 3 eggs egg yolks
- 1 tsp salt
- 1/2 tsp garlic powder
Sauce
- 1 tbs nutalex
- 300 g mixed mushrooms chopped
- 100 g baby spinach
- 1/4 cup pine nuts toasted
- 60 g light cream cheese
- 120 ml chicken stock
- 5 sprigs of thyme
- 2 tbs parsley, chopped
Instructions
- Sauce – In a large fry pan add the Nutalex
- Add mushrooms, thyme & stir well fry off for 5mins
- Mix the cream cheese & chicken stock together in a jug & add to the pan – deglaze & allow the mixture to simmer on low heat for 10mins
- Add spinach – stir well
- Add toasted pine nuts
- Season with salt & pepper if needed
- Gnocchi – melt the mozzarella, garlic powder and salt in a microwave about a minute stirring occasionally
- Separate 3 egg yolks from the whites and beat them to combine.
- Pour in half the egg yolks mix into your melted mozzarella and combine – When everything is well combined, add in the rest of the egg yolks
- Separate mixture into four, and roll each into a long, thin strip. Cut about 1 inch pieces in each strip . Press a fork onto them gently to make them look even more like traditional gnocchi
- Bring a pot of water to a boil and drop the gnocchi in. Boil them until they all float and then drain.
- Place a dash of olive oil in a fry pan & fry off the gnocchi until golden all over & then toss through the creamy sauce just before serving
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