Baked herb and garlic mushroom gnocchi

Name: Baked herb and garlic mushroom gnocchi
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 600g mixed mushrooms; 2 tbsp extra virgin olive oil; 500g store-bought baby gnocchi; 300ml thickened cream; 1 cup vegetable or mushroom stock; 100g butter, chopped; 1 garlic clove, crushed; 2 tbsp chopped parsley; 2 tbsp chopped oregano

Jessica Brook

August 8, 2022

Baked herb and garlic mushroom gnocchiJeremy Simons

easyTime:< 30 minsServes:4

A creamy, dreamy mushroom pasta that uses just a handful of ingredients. If you can't find mixed mushrooms, button, flat or portobello will work well, too.

Ingredients

600g mixed mushrooms
2 tbsp extra virgin olive oil
500g store-bought baby gnocchi
300ml thickened cream
1 cup vegetable or mushroom stock
100g butter, chopped
1 garlic clove, crushed
2 tbsp chopped parsley
2 tbsp chopped oregano

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Chop and slice the mushrooms, according to size. Place in an ovenproof frying pan. Drizzle with oil and season. Roast for 10 minutes.
Step 2
Add the gnocchi, cream and stock and return to the oven for 15 minutes, or until the sauce is thickened and bubbling.
Step 3
Meanwhile, melt butter in a small saucepan over medium heat. Add the garlic and herbs and cook for 1-2 minutes, or until melted.
Step 4
Serve the gnocchi drizzled with butter and hazelnuts.