• 5minutes

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Nutrition Info . . .

VitaminsA, B9
MineralsZinc, Copper, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 8 field flat mushrooms, stems removed

  3. 1 x 500g pkt pumpkin gnocchi

  4. 150g King Island pure cream

  5. 100g shortcut bacon, cut into strips

  6. 1 leek, white part only, julienned

  7. 16 sage leaves

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220°C. Place mushrooms cup side up on a tray.

  2. Bring a large saucepan of water to the boil, cook the gnocchi until it floats, drain and divide between the mushrooms. Spoon a little cream over the gnocchi. Season with salt and pepper.

  3. Cook the bacon in a heavy based frypan with a drizzle of oil over a moderately high heat for 2-3 mins. Add the leek and sage and cook for another 2 mins or until the leek has turned soft. Top the gnocchi with the bacon and leek mixture. Bake for 10 mins or until it turns golden brown.


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