Bathed in creamy boscaiola sauce, these soft potato pillows are the perfect wintery feast.
- Heat oil in a large, deep frying pan over medium-high heat. Add mushrooms. Cook, stirring, for 5 minutes or until browned. Add garlic. Cook, stirring, for 30 seconds or until fragrant. Add wine. Bring to the boil. Boil for 2 minutes or until almost evaporated. Add cream. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until sauce thickens slightly.
- Meanwhile, cook gnocchi in a saucepan of boiling salted water, following packet directions, until tender. Drain.
- Add gnocchi and half the parmesan to cream mixture. Toss to coat. Season with pepper. Serve immediately sprinkled with remaining grated parmesan.
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