Gnocchi is one of those ingredients that most people forget about and overlook when it comes to deciding what to have for dinner. I’m definitely guilty of this myself. Yet every time I do have it I’m reminded of how tasty and versatile gnocchi can be, and I’m left wondering why I don’t have it more often! And this recipe is a perfect example of one of those times – a creamy, garlicky mushroom sauce that works perfectly with gnocchi, and is great as a main meal itself or alongside a roasted chicken breast or steak. I use shop-bought fresh gnocchi when I make it, but you can try making it from scratch too if you want.
Serves: 1
1. Slice the mushrooms, then fry them in a small knob of butter for 4-5 until they are soft and cooked through. Set aside
2. Mix the flour with a few tbsps of cold water until you have a thick paste – this is called a roux
3. Finely chop the onion and garlic cloves. Melt the butter in a frying pan, then add the onion and garlic and cook for 3-4 minutes until the onion has softened
4. Pour in the chicken stock. Slowly add the roux, stirring constantly until it is all mixed in, and let it bubble away on a medium heat until it has thickened (this should take 1-2 minutes)
5. Turn down the heat to a simmer, then add the cream cheese and season with lots of pepper. If the sauce is too thin, add another roux using the same process. If the sauce is too thick, then add a splash of milk
6. Add the cooked mushrooms to the sauce and heat through to warm the mushrooms
7. To a pan of boiling water, add the gnocchi and cook for 2-3 minutes (check the packet) and until they start to rise to the top of the pan and are slightly soft
8. Drain the gnocchi and mix into sauce. Serve with either a roasted chicken breast, pork chop or beef steak if you desire too
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