| 20 |
| Serves: people |
Fresh gnocchi makes a delicious change from pasta. An quick and easy afterwork supper and a good source of B vitamins, antioxidants and minerals from the mushrooms. It literally takes minutes and it's a real crowd pleaser!
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INGREDIENTS
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INSTRUCTIONS
- Bring a large pan of salted water to the boil.
- Wipe the mushrooms clean and cut the larger ones into 5mm thick slices. Wash and chop the parsley. Peel and bash the garlic clove.
- Warm the oil in a shallow pan. Add the garlic and cook for a few minutes until it turns golden brown. Add the diced pancetta and cook for 3-4 minutes stirring frequently.
- Add the mushrooms and parsley to the pan and season with a little sea salt. Cover the pan with a lid and cook over a low heat for 10 minutes.
- Add the gnocchi to the boiling water and cook according to packet instructions.
- Drain the gnocchi in a colander and transfer to the pan with the mushrooms. Stir well to combine, sprinkle with the grated parmesan and a good grinding of black pepper, and serve.
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