Mixed Mushroom Gnocchi Dish
Ingredients
- 500g dry gnocchi
- 1 cup roasted pumpkin
- 1 bunch broccolini, chopped
- 3 cups mixed mushrooms (I used oyster, button & shiitake)
- 1 small onion, diced
- 3 cloves garlic, minced (or 1 tablespoon garlic paste)
- 1 teaspoon mushroom stock powder
- 1/4 cup white wine
- Squeeze of lemon
- Salt & pepper to taste
- 1 tablespoons olive oil
Preparation
Heat up the oil in large frypan on medium high heat, add in the gnocchi. Cook for 2-3 mins before tossing and cooking another 2 mins so that the sides are golden & caramelised. Transfer the gnocchi onto a plate and set aside
In the same pan, add in a little bit more oil and sautee the onion, garlic & mushrooms for 5 minutes until the mushrooms are browned.
Add in the broccoli, white wine, stock powder, lemon juice, salt & pepper. Bring to a boil then reduce the heat to a simmer for 5 minutes
Add in the gnocchi and toss for 2 more minutes until all combined. Season with salt and pepper to taste
Storage tips
Store in an airtight container in the fridge for up to 3 days or in the freezer for months
