Gnocchi With Creamy-Mushroom And Leek Sauce

1. 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. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.