Baked herb and garlic mushroom gnocchi
A creamy, dreamy mushroom pasta that uses just a handful of ingredients. If you can't find mixed mushrooms, button, flat or portobello will work well, too.
Ingredients
600g mixed mushrooms
2 tbsp extra virgin olive oil
500g store-bought baby gnocchi
300ml thickened cream
1 cup vegetable or mushroom stock
100g butter, chopped
1 garlic clove, crushed
2 tbsp chopped parsley
2 tbsp chopped oregano
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional). Chop and slice the mushrooms, according to size. Place in an ovenproof frying pan. Drizzle with oil and season. Roast for 10 minutes.
Step 2
Add the gnocchi, cream and stock and return to the oven for 15 minutes, or until the sauce is thickened and bubbling.
Step 3
Meanwhile, melt butter in a small saucepan over medium heat. Add the garlic and herbs and cook for 1-2 minutes, or until melted.
Step 4
Serve the gnocchi drizzled with butter and hazelnuts.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upAppears in these collections
From our partners
Similar Recipes
Handle with care: Neil Perry’s secret to delicate ricotta gnocchi
- 30 mins - 1 hr
- Neil Perry
This simple pasta with greens is your meat-free Monday dinner of dreams
- < 30 mins
- Julia Busuttil Nishimura
More by Jessica Brook
This sticky tamarind chicken tray bake with charred roti comes together effortlessly
- 30 mins - 1 hr
- Jessica Brook
Sticky orange and sumac lamb skewers with pickled cucumber tzatziki
- < 30 mins
- Jessica Brook
Give pork burgers a glow-up by adding salted apple slaw and smoky aioli
- < 30 mins
- Jessica Brook