Baked mushroom gnocchi

Name: Baked mushroom gnocchi
Cook time: 30 min
Yield: 2

with silverbeet and porcini sauce

Ready in around 30 mins

RECIPE FACT:

Porcini mushrooms are the most widely consumed variety of wild mushroom and are also known as Cepe or King bolete.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Preheat the oven to 210⁰c (fan bake).
1. TO PREPARE THE VEGETABLES:

Grease an oven proof dish with oil. Finely slice the mushrooms. Slice the silverbeet including the stalks into ½ cm slices keeping separated. Place the butter beans into a sieve, rinse under cool running water and drain well. Place the mesclun into a salad bowl. Just before serving, drizzle with olive oil and season with salt and pepper.
2. TO COOK THE VEGETABLES:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms and silverbeet stalks and cook for 2-3 mins. Add the butter beans and silverbeet leaves, season well with salt and pepper and cook for a further 1-2 mins then remove from the heat.
3. TO FINISH AND COOK THE GNOCCHI:

Add the potato gnocchi to the bottom of the greased oven dish with the mushroom, silverbeet and butter bean mix. Pour in the porcini sauce, sprinkle over the mozzarella crumb then bake in the oven for 20 mins. Allow to sit for a few mins before serving.
TO SERVE:

Spoon baked mushroom gnocchi onto plates and serve with mesclun on the side