Have you tried crispy gnocchi before? It's a revolution! If you crisp it in a pan, it becomes like mini roast potatoes. They are absolutely delicious in this cheesy mushroom sauce.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
gnocchi 1000 g
chestnut mushrooms 250 g (sliced)
onion 1 (diced)
garlic cloves 2 (crushed)
double cream 100 ml
prosciutto crudo 80 g (shredded)
grated Parmesan 80 g
Method
Finely dice the onion. Crush the garlic cloves and thinly slice the mushrooms.
Heat a splash of oil in a large frying pan on a medium-high heat. Tip the gnocchi into the pan, with a pinch of salt and cook until golden and crispy all over. Depending on the size of your pan it might be easier to do this in batches.
Transfer the gnocchi from the pan and set aside. Heat another splash of oil in the same pan on a high heat. Cook the mushrooms for 4 minutes. Turn down the heat, stir in the onion and crushed garlic and cook until softened, around 4 minutes.
Pour in the double cream and simmer for a minute until reduced slightly. Take the pan off the heat and add the Parmesan. Stir well. You may find you need to add a dash of water to loosen the sauce a little, depending on the consistency you prefer
Shred, or roughly chop the prosciutto and stir through the sauce. Toss the gnocchi back into the pan.
To serve top with a little extra Parmesan. You could also sprinkle with your favourite herb - we love oregano, chives or basil. Tuck in and enjoy!
