Creamy Fried Gnoc­chi

Good Housekeeping (South Africa) - - YOUR KITCHEN -

Rich and sump­tu­ous flavours – ideal for an in­dul­gent and speedy mid­week feast.

Serves 4

2 tbsp olive oil 25g but­ter 1kg gnoc­chi 250g porta­bellini or brown mush­rooms, sliced 4 ba­con rash­ers, sliced 1 tsp dried thyme 50ml brandy, op­tional 175ml dou­ble cream 50g baby spinach

1. Heat 1 tbsp of the oil and all the but­ter in a large, deep fry­ing pan over a high heat and fry gnoc­chi, toss­ing oc­ca­sion­ally, un­til crisp and golden – about 8 min­utes. 2. Mean­while, heat re­main­ing 1 tbsp oil in an­other large fry­ing pan over a high heat and fry mush­rooms, ba­con and thyme for 3 min­utes un­til mush­rooms are ten­der. Add brandy, if us­ing, and bub­ble for 10 sec­onds. Add cream and spinach, and heat, stir­ring oc­ca­sion­ally, un­til spinach wilts. 3. Add sauce to gnoc­chi pan (or other way round if eas­ier). Mix, check sea­son­ing and serve.

EACH SERV­ING About 3 970kJ, 22g protein, 40g fat (20g sat­u­rated), 123g car­bo­hy­drate (1g to­tal sug­ars), 4g fi­bre.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.