Gnocchi With Creamy-Mushroom and Leek Sauce
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photo by Lori Mama
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![photo by hard62](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/46/21/72/pic6sdC54.jpg)
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 500 g mushrooms, sliced (such as oyster and Swiss brown)
- 1 cup chicken stock, no added salt
- 2 (375 g) gnocchi
- 1 leek, sliced
- 1 tablespoon olive oil
- 1 tablespoon cornflour
- 1 tablespoon fresh thyme, chopped
- 3 garlic cloves, crushed
- 375 ml evaporated low-fat milk
directions
- Place a large saucepan of hot water on medium heat, cover and bring to the boil. Heat oil in a frying pan, add garlic and leek, and cook over medium heat for 5 minutes or until soft.
- Add mushrooms and stock, and cook for 10 minutes or until mushrooms have absorbed most of the stock. Stir in 1 cup of the evaporated milk.
- Blend cornflour with remaining milk, add to the pan, bring to the boil, and stir constantly until sauce thickens. Add thyme, stirring, and season with salt and pepper.
- Add gnocchi to the boiling water and cook for 5 minutes or until gnocchi float to the surface. Remove from heat and drain well. Serve with creamy sauce.
Questions & Replies
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