Creamy Mushroom Gnocchi
|Potatoes||1 Pound, cooked (500 Gram)|
|Flour||8 Ounce, sifted (2 Cups / 250 Gram)|
|Butter||1 Ounce, melted (30 Gram)|
|Grated parmesan cheese||1 Ounce (30 Gram)|
|Freshly ground black pepper||To Taste|
|Butter||1 Ounce (30 Gram)|
|Button mushrooms||4 Ounce, sliced (125 Gram)|
|Whole grain mustard||2 Tablespoon|
|Double cream||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Grated cheddar cheese||2 Ounce (60 Gram)|
1. Place potatoes in a bowl and mash. Add flour, butter, half the Parmesan cheese and black pepper to taste and mix to make a stiff dough. Turn dough onto a lightly floured surface and knead until smooth. Shape dough into 2 1/2 cm / 1 in ovals and press with the back of a fork.
2. Cook gnocchi, in batches, in boiling water in a large saucepan for 3 minutes or until they rise to the surface. Using a slotted spoon, remove gnocchi from pan and place in a greased shallow, ovenproof dish.
3. To make sauce, melt butter in a frying pan over a medium heat, add mushrooms and cook, stirring, for 5 minutes. Stir in mustard and cream and bring to the boil, reduce heat and simmer for 10 minutes or until sauce reduces and thickens.
4. Spoon sauce over gnocchi. Sprinkle with tasty cheese (mature cheddar) and Parmesan cheese and bake for 10-15 minutes or until cheese melts.