Baked gnocchi with mushrooms

Satisfy your cheese cravings with this delicious, golden-baked gorgonzola and mushroom gnocchi.

Baked gnocchi with mushrooms

INGREDIENTS
  1. 30g butter
  2. 350g mixed mushrooms, coarsely chopped
  3. 2 garlic cloves, crushed
  4. 1/4 teaspoon ground white pepper
  5. 500g pkt fresh potato gnocchi
  6. 100g fontina cheese or gouda cheese, chopped
  7. 100g gorgonzola, crumbled
  8. 185ml (3/4 cup) thickened cream
  9. Fried sage leaves, to serve

METHOD
  • Preheat oven to 200C/180C fan forced. Heat the butter in a large frying pan over medium heat until foaming. Increase heat to medium-high. Add the mushroom and garlic and cook, stirring, for 3-5 minutes or until just soft. Season with salt. Stir in the pepper. Transfer the mushroom mixture to a 2.25L (9 cup) ovenproof dish.
  • Meanwhile, cook the gnocchi in a large saucepan of boiling water following packet directions or until just tender. Drain.