A delicious and comforting weeknight meal. A creamy garlic and mushroom sauce with fresh herbs and plump pillowy gnocchi. Perfect paired with a rocket salad and a simple vinaigrette.  


Serves 4


500 grams mixed mushrooms, sliced into 2cm chunks
Large knob of butter
3 cloves of garlic, minced
1 tablespoon fresh thyme leaves
1 teaspoon dried tarragon
1/2 cup chicken or vegetable stock
45mls sherry
150mls cream
1 teaspoon corn flour
Salt and pepper to taste
Large handful of fresh parsley, roughly chopped
40 grams toasted pine nuts
Parmesan to garnish


Bring a large pot of salted water to the boil.

Meanwhile, slice mushrooms into thick slices. In a fry-pan, melt the butter over a low/medium heat. Add the mushrooms and fry for five minutes are until mushrooms have softened. Add the garlic, thyme and tarragon and fry for a further 2 minutes. Add the stock and sherry and cook and simmer for 4 minutes. 

Place cream in a microwave proof container and heat for 30 seconds. Add the corn flour and mix until there are no lumps. Then add to mushrooms. Cook for 3 minutes or until sauce has thickened. Season with salt and pepper and stir through fresh parsley. 

Add gnocchi to boiling water and cook according to packet instructions or until it has all floated to the surface, then drain.

Add gnocchi to mushroom sauce and gently stir until gnocchi is completely covered with sauce. 

Serve in bowls with extra fresh herbs, pine nuts and grated parmesan.

This dish pairs nicely with a rocket salad.