Grand Italian’s delicious range of gnocchi is carefully crafted by following the most traditional recipes for gnocchi that is just like homemade. For more information visit granditalian.com.au
Pumpkin Gnocchi with Pan-Fried Mushrooms
Recipe / Grand Italian
Serves: 4
500g Grand Italian Pumpkin Gnocchi
60g butter
130g portobello mushrooms, thinly sliced
130g cup mushrooms, sliced
130g Swiss brown mushrooms, halved
100g baby spinach leaves
3–4 cloves garlic, crushed
1 cube chicken stock, crumbled Salt & freshly ground black pepper, to taste Shaved parmesan, to serve
Cook the gnocchi as per the packet instructions then drains well.
Melt half the butter in a large frying pan over medium-high heat and lightly fry the gnocchi until golden. Remove from the pan and keep warm.
Melt the remaining butter in the frying pan, add the mushrooms and cook for 3–4 mins or until browned. Add the spinach, garlic, stock cube, salt, and pepper and return the gnocchi to the pan. Cook until the spinach is wilted and gnocchi is heated through.
هذه القصة مأخوذة من طبعة Issue #37, 2021 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة Issue #37, 2021 من Eat Well.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
