Pan-Fried Gnocchi
with Mushrooms and Leek
Cooking Steps
Finely chop the brown onion (use suggested amount). Peel and crush the garlic clove. Finely slice the leek. Roughly chop the button mushrooms. Pick the parsley leaves and finely chop. Finely grate the Parmesan cheese.
Heat a medium frying pan over a medium heat. Add the pine nuts to the dry pan and toast, stirring, for 2-3 minutes or until golden. Remove from the pan and set aside.
Return the medium frying pan to a medium heat and add a drizzle of olive oil. Add the brown onion and cook for 5 minutes, or until softened. Add the garlic and cook for 1 minute or until fragrant. Add the butter, mushrooms and leek and cook for a further 5 minutes or until softened and silky.
While the vegetables are softening, heat a drizzle of olive oil in large frying pan over a medium-high heat. Add the gnocchi to the pan and pan fry for 8-10 minutes or until golden on the outside. TIP: no need to boil the gnocchi first, it can go straight into the frying pan!
Reduce the heat in the medium frying pan to low and stir in the Greek yoghurt, salt, 1/2 the Parmesan cheese and 1/2 the chopped parsley leaves TIP: reducing the heat to low will prevent the yoghurt from curdling. Once heated through, pour the sauce into the large frying pan with the gnocchi and stir through to combine.
Divide the pan-fried gnocchi between the bowls and top with the pine nuts, remaining parmesan and parsley. Enjoy!!
