AS GOUDA AS IT GETS

WITH THE COOLER WEATHER UPON US THIS HEARTY BAKED GNOCCHI AND MUSHROOM DISH, WITH LOTS AND LOTS OF CHEESE, WILL DEFINITELY HIT THE SPOT

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

BAKED GNOCCHI WITH MUSHROOMS

Serves 4 INGREDIENTS

30g butter

350g mixed mushrooms, coarsely chopped

1⁄4 tsp ground white pepper

500g pkt fresh potato gnocchi

100g fontina cheese or gouda cheese, chopped

100g gorgonzola, crumbled

185ml (3⁄4 cup) thickened cream

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.

Stir the gnocchi into the mushroom mixture. Sprinkle with the combined fontina and gorgonzola.

Heat the cream in a small saucepan over medium-high heat until just boiling. Pour over the gnocchi mixture.

Bake for 15-20 minutes or until golden and bubbling.

Top with fried sage leaves.