Sent in by Anne Kinsman
Gnocchi with mushrooms and blue cheese
INGREDIENTS:
2 x 400g packs fresh gnocchi
1 table spoon olive oil
Knob of butter
1 large onion roughly chopped
500g small forestiere or portabello mushrooms sliced
2 large garlic cloves chopped
150g pack creamy blue cheese
Small pack parsley chopped
METHOD:
1. Bring a large pan of water to the boil and cook the gnocchi following the pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
2. Meanwhile heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 minute over a high heat, then turn down the heat to medium, put the lid on and cook for 5 minutes stirring a few times.
3. Remove the lid and add the garlic, cook for 2 minutes then stir in the gnocchi into the pan. Scatter over blobs of creamy blue cheese and the parsley.
This goes well with cheesy garlic bread wedges and green salad. Enjoy!
