Recipe by ozzygirl
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!
Top Review by Chef Pollo
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.
- 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
Directions See How It's Made
- 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.