 Level |
easy
|
 Serves |
4
|
|
Bites
|
1
|
750g fresh gnocchi
250g chestnut mushrooms
1 onion, very finely diced
3 garlic cloves, crushed
1 white wine stock cube (optional)
165g lightest Philadelphia
Fresh thyme
Salt and pepper.
Cook the gnocchi according to the packet instructions. Reserve 2 ladles of the cooking water. Drain and set aside.
In a large frying pan sprayed with a little oil, fry the onions and garlic for 10 minutes or until completely tender. Add a splash of water if the pan becomes
too dry.
Turn up the heat and add the sliced mushrooms and fry until they have a nice colour.
Add the wine stock cube, the pasta water, and Philadelphia and mix until you have a nice smooth silky sauce.
Add the gnocchi and bring back to simmering point. Add in the parmesan, season and add some fresh thyme leaves.
Serve immediately
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