Ingredients

• 500g pack ready-made gnocchi 

For the sauce:

• 3 shallots, peeled 
• 300g white cup mushrooms, cleaned 
• 1 large clove garlic, peeled 
• 30g butter 
• 150ml vegetable stock 
• 200ml cream 
• Salt and freshly ground black pepper 

To serve:

• Freshly chopped parsley 
• Freshly grated Parmesan 

Tools

• Blend X Pro

Method

1. Put the shallots into the blender, followed by the mushrooms and garlic. Pulse and blend together.
2. Heat the butter in a large frying or sauté pan, then add the chopped mixture and cook stirring over a medium high heat for 5 minutes until softened. Meanwhile, put a large pan of slightly salted water on to boil.
3. Pour the stock into the frying pan and boil for 2 minutes then stir in the cream and bring to simmer. The sauce should not be too runny, if it is, simmer to thicken. Season if needed.
4. Tip the gnocchi into the pan of simmering water and allow the gnocchi to cook, they rise to the surface when they are ready. Lift out with a slotted spoon and add to the sauce. Mix together so that the gnocchi are coated with sauce then spoon into warmed serving dishes.
5. Scatter over a little parsley and grated Parmesan cheese.

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