Locally Made Gnocchi with Blue Cheese, Mushrooms & Spinach
- Prep time: 20 minutes
- Calories: 480
- 270 g of Portobello Mushrooms (small)
- 2 of Garlic Clove
- 50 g of Sour Cream
- 1 of Brown Onion
- 2 Tbsp of Butter (pantry)
- 1 Small Bunch of Flatleaf Parsley
- 30 g of Blue Cheese
Prepare Ingredients:Bring a pot of salted water to the boil. Peel and roughly chop garlic. Peel and small dice 3⁄4 of the onion (you will have left over). Pick parsley leaves, discarding stems and roughly chop leaves. Slice mushrooms.
Cook Gnocchi:Cook gnocchi following the pack instructions. When they float to the top of the pot, they are ready. Drain and drizzle with a little olive oil. Set aside.
Cook Onions & Mushrooms:Meanwhile, heat butter in a large, high sided pan over high heat. When the butter starts foaming, add the onion and mushrooms. Cook for 1 minute over high heat, then reduce heat to medium. Cook for 5 minutes, stirring a few times.
Add Gnocchi & Spinach:Add the garlic, cook for 1-2 minutes. Add the cooked gnocchi and a handful of spinach into the pan. Cook a further minute, until the spinach has just wilted.
You Plate It:To finish the gnocchi; scatter over blue cheese. Add sour cream and parsley to taste. Fold in gently to combine. Divide amongst bowls and garnish with any remaining parsley. Enjoy!