Sunday, 3 April 2016

Squash Gnocchi with Creamy Mushrooms

I made a whole pile of squash gnocchi a little while ago and froze them. Now I'm starting to use them in dishes. I have never tried fried gnocchi before, but it totally works, these were absolutely delicious. The sauce didn't go creamy but it was a passable sauce and the mushrooms an squash mad a lovely combination. You could, of course, use normal gnocchi.

Squash Gnocchi with Creamy Mushrooms
(Serves 2)

25–30 gnocchi
120gr mushrooms, roughly chopped
1/2 onion, sliced
1 tsp paprika
1 tbsp Dijon mustard
4 tbsp Greek yogurt
4 tsp oil

Bring a pan of water to the boil, add the gnocchi and cook until they all float, about 1–2 mins. Drain.

Heat 2 tsp oil in a medium frying pan over a medium-low heat. Add the gnocchi and sauté until light brown, stirring occasionally, 12–15 mins.

Heat the remaining 2 tsp oil in a medium frying pan. Add the onion, mushrooms and paprika and sauté until mushrooms start to brown. Add the mustard and stir to combine.

Remove from heat and stir in yogurt. Arrange gnocchi on small plates. Spoon over the sauce and serve.

1 comment:

  1. I'd love to see your recipe for making the squash gnocchi!