A delicious, warming bake. Taleggio and the mushrooms are the perfect partners for gnocchi.
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Serves
4
Spinach
Garlic
Lemon
Single Cream
Taleggio
Chilli Flakes
Parsley
Thyme
Mushroom
Chestnut Mushroom
Gnocchi
Salt
Black Pepper
Olive Oil
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content.
Serves
4
Spinach
Garlic
Lemon
Single Cream
Taleggio
Chilli Flakes
Parsley
Thyme
Mushroom
Chestnut Mushroom
Gnocchi
Salt
Black Pepper
Olive Oil
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Step 1.
Slice up your mushrooms. Add a splash of olive oil to a frying pan. Cook the mushrooms until browned and shrivelled.
Step 2.
Add your crushed garlic, the thyme leaves, half your chilli flakes and half of your parsley chopped. Add the zest from your lemon/s. Mix everything in.
Step 3.
Add single cream. Allow it to bubble down and add your spinach. Leave it to wilt.
Step 4.
Add gnocchi to a bowl and cover with boiling water. Leave for 5 minutes.
Step 5.
Back to your sauce. Once the spinach has wilted, add the juice from half of the lemon/s.
Step 6.
Add a little of water from the gnocchi bowl to the sauce. Mix together. Drain the gnocchi and add to the sauce.
Step 7.
Mix everything together. Season well with salt and pepper. Add more gnocchi water if needed.
Step 8.
Pour the gnocchi into an oven proof dish. Top with slices of taleggio, sprinkle on the rest of the chilli flakes and place under the grill for 10 minutes, until golden and bubbling.
Step 9.
Spoon out the gnocchi, top with the remaining chopped parsley and tuck in. Enjoy!
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Notes (1)
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Nathalie C.
2 months ago
Delicious and easy!
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