Gnocchi with mushroom sauce
For 2-3 servings
500g pack of fresh gnocchi
250g organic chestnut mushrooms, finely sliced
small, mild onion
olive oil, finely chopped
clove of garlic, crushed
250g creme fraiche
splash of white wine
handful of coriander or flat-leaved parsley
1 fresh bayleaf (optional)
salt and pepper
- In a large frying pan, saute the onion with the bayleaf gently in the oil for 5-10 minutes, until soft. Add the mushrooms and a pinch of salt, cover and sweat on a low heat for another 5 minutes or so.
- Take the cover off, turn up the heat, add the wine and reduce for a few minutes. Then add the creme fraiche and herbs and cook for another minute or so. Season.
- Cook the gnocchi according to the pack instructions and then spoon into the mushroom mixture and serve in nice big pasta bowls. Decorate with some more coriander/parsley.
- This dish goes well with a fresh green salad with a mustardy french dressing.