I got this reciepe from BBC good foods and it’s just so amazing, it’s perfect for vegeterians and Italian cousin lovers! I just love homemade gnocchi so I combined this recipe with my homemade corn flour gnocchi recipe!
For gnocchi you’l need:
350 g polenta
200 g flour
1/2 teaspoons of nutmeg
Fistly cook polenta following instructions on the box. Then put flour eggs and nutmeg inside and mix it all together after which you should leave it to rest over night or for couple of hours in refrigerator. After chilling, start making lines of mixtrue and cut them in small pieces. If wanted, decorate them as on the picture.
For sauce you’ll need:
1 large onion, roughly chopped
500g small Forestière or Portobello mushrooms
2 large garlic cloves, chopped
150g pack creamy blue cheese (I used Danish blue)
small pack parsley, chopped
Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.
Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.
Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.
Bon Appetité baby!