Gnocchi With Creamy-mushroom And Leek Sauce

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 500 g mushrooms, sliced (such as oyster and swiss brown)
• 1 cup chicken stock, no added salt
• 2 (375 g) gnocchi
• 1 leek, sliced
• 1 tablespoon olive oil
• 1 tablespoon cornflour
• 1 tablespoon fresh thyme, chopped
• 3 garlic cloves, crushed
• 375 ml evaporated low-fat milk

Recipe

• 1 place a large saucepan of hot water on medium heat, cover and bring to the boil. heat oil in a frying pan, add garlic and leek, and cook over medium heat for 5 minutes or until soft.
• 2 add mushrooms and stock, and cook for 10 minutes or until mushrooms have absorbed most of the stock. stir in 1 cup of the evaporated milk.
• 3 blend cornflour with remaining milk, add to the pan, bring to the boil, and stir constantly until sauce thickens. add thyme, stirring, and season with salt and pepper.
• 4 add gnocchi to the boiling water and cook for 5 minutes or until gnocchi float to the surface. remove from heat and drain well. serve with creamy sauce.