RED WINE AND MUSHROOM GNOCCHI
This dish is made with gnocchi, coated in a red wine sauce with delicious pan fried mushrooms and leeks.
Prep Time10 mins
Cook Time25 mins
Servings: 4 People
- 500 g gnocchi
- 1 tbsp. Plain flour
- 1 tbsp butter
- 1 tbsp. tomato puree
- 250 ml red wine
- 300 g chestnut mushrooms sliced
- 1 onion Small diced
- 2 Cloves garlic Crushed
- 2 leeks sliced
- 50 g Parmesan cheese Grated
- 30 g fresh parsley Finely chopped
- Salt and pepper to taste
Using a deep frying pan on a medium heat, sweat the onions and mushrooms in the butter until soft, stirring occasionally and then add in the garlic and leeks, turning up the heat slightly until you have a slight bit of colour on the onions and then add the tomato puree.
Stir in the flour, making sure that everything is coated and once the pan is dry, add in the red wine and bring to the boil, turning down to a simmer.
Simmer for 15 minutes, adding a little water if it starts thicken too much.
In a saucepan with boiling salted water, cook the gnocchi, following the package guidelines, drain and then stir into the sauce along with the parsley and Parmesan seasoning to taste.
Serve as it is with some crusty garlic bread and a glass of red wine.