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Last night we had a friend visit us for supper. He is vegetarian and I wanted to make something really special that would satisfy everyone. So I popped into Woolies and milled through the aisles and slowly my meal took shape.

Gnocchi with Mushrooms & Gorgonzola



Here’s what you need:

1 medium sized onion – finely chopped
Portabellini Mushrooms – chopped
Oyster Mushrooms – chopped
1 chili – chopped very finely
1 clove garlic - crushed
Gorgonzola Cheese
Half tub of cream
Half glass white wine

Okay, start with the onions and garlic. Place them in a large wok-style pan and pour in the wine. Place on the heat and allow to simmer and reduce. Toss in the mushrooms and chili and a few large glugs of olive oil and fold around using two wooden spatulas. In the meantime, you should have a large pot of salted water boiling. Gnocchi only takes about two minutes to cook so you need to be quick! Now throw the cream into the mushrooms, constantly folding gently – add a little butter to make all the ingredients glisten. Finally add the Gorgonzola. Break it up in your hands and mix it in. The sauce should thicken up nicely and take on a most fantastic aroma. Add a few twists of sea salt and black pepper to taste and that’s it! By now the gnocchi should be rising to the top of the water which indicates that they are ready. Scoop them out of the water straight into the wok and incorporate them into the sauce evenly. Don’t toss around too much or they may break up. Serve in a bowl with a few leaves of rocket on top and a sprinkling of Parmesan. You are going to love this one!