This recipe first appeared in Food magazine.
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Ingredients
Method
1.Soak the dried mushrooms in ½ cup boiling water. Heat 1 tablespoon of the oil in a frying pan and add half the garlic and the onion, cooking gently until tender. Add the fresh mushrooms and thyme and stir, cooking for 2-4 minutes until tender.
2.Drain the soaking mushrooms and reserve the liquid. Add mushrooms to the pan with the white wine, and cook until wine has evaporated.
3.Stir in half the lemon zest and all the cream; season with salt and black pepper. Add half the parsley and all the parmesan and set aside.
4.Heat remaining oil in a small pan and toast the breadcrumbs and remaining garlic until golden. Remove from the heat and stir in the remaining lemon zest and parsley.
5.Cook the gnocchi according to the packet directions.
6.Heat the mushroom sauce and add the cooked gnocchi; stir together, adding mushroom soaking liquid if desired to adjust the consistency.
7.Season and top with the lemon parsley crumb mixture.
Note
- Serves 2-3 as a main or 4 as a side dish. – Pre-made, shelf-stable potato gnocchi is available in the supermarket, or you could make your own. – Mixture will thicken on cooling; add a dash of water if reheating. PER SERVE (3) Energy 742kcal, 3108kj • Protein 20.5g • Total Fat 46.3g • Saturated Fat 25g • Carbohydrate 51g • Fibre 8.7g • Sodium 1630mg
