Easy, authentic and delicious!

Ingredients

Gnocchi

1kg potatoes

1kg plain flour

Sauce

8 large white mushrooms, quartered

4 swiss brown mushrooms, quartered

135g sundried tomatoes

2 teaspoons lemon zest

1/2 cup parmesan cheese

1/2 cup milk

1/2 cup vegetable stock

400ml cream

60g baby spinach

3 garlic cloves, finely chopped

1/4 cup parsley, finely chopped

1/4 cup olive oil

Salt and pepper to taste

METHOD:

1. To make the gnocchi, boil potatoes with the skin on, until soft. Drain and then peel immediately under cold water.

2. Pour flour onto bench top and form a well in the middle. Using a potato ricer, mash the potatoes and add inside the middle of the well.

3. Combine potato and flour with your hands until it forms a soft dough. *Add more flour if necessary. Divide the dough and roll out into long strips. Cut the strips into little squares (2cm x 2cm) and set aside on a tray.

4. Put a large saucepan filled with water on a high heat. Add 1 teaspoon of salt and allow to boil.

5. In a deep fry pan, on a medium heat, add garlic, olive oil and mushrooms. Season with salt. Cook until the mushroom juices begin to release.

6.Next, add in the vegetable stock and allow it to simmer for 5 minutes.

7. Add in the cream, milk, sundried tomatoes, parsley, lemon zest and season with salt and pepper. Mix well.

8. Next, add in the parmesan cheese and baby spinach and cook until spinach has wilted.

9. Add gnocchi into the boiling water and let it cook through. *Gnocchi will float when ready. Drain gnocchi in a sieve and add into fry pan with sauce. Mix until gnocchi is evenly coated. Serve.