2 tsp olive oil
200g mushrooms, sliced (I used 1 large white mushrooms, 4 button mushrooms, 3 white oyster mushrooms and 1 shiitake, all chopped or shredded)
1 vegetable stock cube
1 ½ cups boiling water
2 cloves garlic, crushed
6 or 7 slices of sundried tomatoes
500g potato gnocchi
200ml cream
50g parmesan, grated
2 tbsp fresh parsley, chopped
METHOD
Heat the oil in a wok. Add the mushrooms to the pan and fry until soft.
Add the garlic and sundried tomatoes to the pan and stir through.
In a jug, mix the boiling water and stock cube. Add the stock and deglaze the pan.
Add the gnocchi then bring the pan to a simmer for 3 minutes.
Stir in the cream and the parmesan and sier for 1 more minute. Add the parsley, mix to combine and serve immediately.
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