Gnocchi with herb and mushroom sauce

Totally falling under the category of comfort food, this gnocchi with creamy sauce is a rib-sticker.

  • 30 mins cooking
  • Serves 4
  • Print


Gnocchi with herb and mushroom sauce
  • 1 tablespoon vegetable oil
  • 1 medium brown onion (150g), chopped coarsely
  • 2 clove garlic, crushed
  • 400 gram swiss brown mushrooms, sliced thinly
  • 1 tablespoon plain flour
  • 1/3 cup (80ml) dry red wine
  • 2 teaspoon soy sauce
  • 2/3 cup (160ml) vegetable stock
  • 1 tablespoon light sour cream
  • 1 tablespoon coarsely chopped fresh oregano
  • 1 tablespoon finely chopped fresh sage
  • 600 gram fresh potato gnocchi


Gnocchi with herb and mushroom sauce
  • 1
    Heat oil in large frying pan; cook onion, garlic and mushrooms, stirring, until vegetables are just tender. Add flour; cook, stirring, 1 minute.
  • 2
    Add wine, sauce, stock and cream; cook, stirring, until sauce thickens slightly. Stir in herbs.
  • 3
    Meanwhile, cook gnocchi in large saucepan of boiling water, uncovered, until gnocchi rise to the surface and are just tender; drain. Add gnocchi to herb and mushroom sauce; toss gently to combine.


You could substitute button or oyster mushrooms for the swiss brown.

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