Prep 10 mins
Cook 30 mins
Hubby and I love our Italian food! The sauce in this gnocchi recipe is very tasty! If I don't have fresh oregano or sage, I use dried herbs. You can also use button or oyster mushrooms instead of the swiss brown. A very nice meal with crusty bread!
- 1 tablespoon oil
- 1 medium brown onion, chopped coarsely
- 2 garlic cloves, crushed
- 400 g swiss brown mushrooms, sliced thinly
- 1 tablespoon plain flour
- 1⁄2 cup dry red wine
- 3 teaspoons soy sauce
- 2⁄3 cup vegetable stock
- 2⁄3 cup light sour cream
- 1 tablespoon fresh oregano, coarsely chopped
- 1 tablespoon fresh sage, finely chopped
- 600 g fresh gnocchi
- Heat oil in large frying pan.
- Cook onion, garlic and mushrooms until just tender.
- Add flour and stir through for 1 minute.
- Add wine, soy sauce, stock and cream stirring until sauce thickens slightly.
- Stir in herbs.
- Meanwhile cook gnocchi uncovered in a large pan of salted boiling water, until gnocchi rise to the surface are just tender. Drain.
- Add gnocchi to mushroom sauce and gently fold through to combine.
Hmmm, I don't know, this recipe didn't work for us. I used a mix of mushrooms (that could be the problem), I used an Italian wine, I used light sour cream. We just didn't like it, and didn't finish our meals. It just was very strong of wine and a bit tangy. I also recall not being able to get sour cream in Italy? I think it was my ingredients, definitely, but it wasn't obvious enough for me to try again. Sorry, and thx for sharing.
Most excellent!! The ingredients seem so simple, but they come together in an incredibly rich, complex, flavorful sauce. Quickly too, I might add. Thank you for posting this wonderful recipe!
My DH hates mushrooms, and devoured two bowls of this! I did add a bit more red wine and a lot more sour cream (we like things creamy!). Lovely flavours.