Vegetarian recipe for Gnocchi with white wine, rosemary, mushroom and feta cheese
500g button mushrooms – slice
2 cloves garlic – crush, peel & chop finely
5g fresh rosemary – strip off leaves & chop finely
150ml white wine
100g feta cheese – crumble
10g fresh parsley – chop coarsely
butter, salt & pepper – from your pantry
Prepare the ingredients as indicated above.
Place a saucepan with lightly salted water on the stove and bring to the boil. Add the gnocchi and cook for two minutes. The gnocchi should have floated to the top. Drain and set aside.
Place a few knobs of butter in a large frying pan over medium to high heat on the stove. When the butter has melted, add the mushrooms and sauté for 5 minutes until they are lightly browned. Add garlic and rosemary and cook for about a minute. Now add the wine and cook for about a minute or two until most of the wine has evaporated. Now add the gnocchi and cook until the gnocchi has browned – about 5 minutes. Season to taste. Remove from the heat.
To serve, divide the gnocchi mixture between the bowls. Top with feta and parsley.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.