October 16, 2013 by marksetchfield
Preparation time 10 minutes, serves 4
Medium bag of fresh gnocchi
I large white onion
6 slices of spianta
½ pint of single cream
1 tsp of garlic paste
6oz of oyster mushrooms
2oz of grated parmigiano-reggiano
Prepare all the ingredients, by chopping the onions and oyster mushrooms. Slice the spianta into thin pieces and grate the Parmesan cheese.
In a pan heat some oil to a medium heat, then add the chopped onions.
Season and stir in the 1/2 teaspoon of paprika and add a teaspoon of garlic paste.
Add in the oyster mushrooms and stir into the mix allow them to soften slightly.
Add the sliced spianta and gently mix. In a separate pan start to boil some salted water.
Pour in the double cream. Turn down the heat and simmer for two minutes.
Once the sauce has cooked in the flavour turn off the heat and allow to stand.
Cook the gnocchi in boiling water for two minutes, drain the add to cream sauce, stir in the gnocchi and serve topped with some grated parmesan cheese.