500 gm packet gnocchi
1 cup chicken stock
1 cup cream
1/2 cup grated parmesan.
1/2 cup four cheese mix
2 cups of mixed mushrooms
1 garlic clove finely chopped.
Fresh thyme leaves
Extra virgin olive oil
Preheat oven 180°C.
In a medium sized frying pan, lightly heat the EVOO and sauté the mushrooms, garlic and thyme.
In a large oven proof baking dish, place the gnocchi, chicken stock and cream.
Sprinkle with parmesan and cheese mix.
Place in preheated oven 180°C and cook for 20 minutes or until gnocchi are cooked and cheese is golden.
Set aside for 10 minutes, allow to cool and liquid to be absorbed.
Top with warm mushroom ragout mixture and serve.
Note: Pan frying - moderate to heavy cooking ST SP motors