Gnocchi with herb and mushroom sauce

SERVES 4 PREP AND COOK TIME 25 MINUTES

1 tablespoon vegetable oil

1 medium (150g) onion, chopped coarsely 2 cloves garlic, crushed

400g Swiss brown mushrooms, sliced thinly

1 tablespoon plain flour

⅓ cup (80ml) dry red wine

2 teaspoons soy sauce

⅔ cup (160ml) vegetable stock 1 tablespoon light sour cream 1 tablespoon coarsely chopped fresh oregano

1 tablespoon finely chopped fresh sage 600g fresh potato gnocchi

1 Heat oil in a large frying pan; cook onion, garlic and mushrooms, stirring, until vegetables are just tender. Add flour; cook, stirring, for 1 minute.

2 Add wine, sauce, stock and cream to pan; cook, stirring, until sauce thickens slightly. Stir in herbs.

3 Meanwhile, cook gnocchi in a large saucepan of boiling water until gnocchi rise to the surface and are just tender; drain well. Add gnocchi to herb and mushroom sauce; toss gently to combine. Serving suggestion: A green salad dressed with a herb vinaigrette.

Nutritional count per serving: 7.5g total fat (1.9g saturated fat); 1438kJ (343 cal); 49.8g carbohydrate; 11.6g protein; 6.9g fibre.

RECIPES EXTRACTED FROM6 WEEK DIET BY BAUER BOOKS. RRP $34.99. AVAILABLE FROM GOOD BOOK STORES AND AT AWWCOOKBOOKS.COM.AU