Veal with gnocchi in garlic mushroom sauce

This indulgent, comforting meal is perfect for a cosy night in. Purists may prefer to make their own gnocchi, but we've discovered that the store bought version is an excellent time saving alternative.

  • 40 mins cooking
  • Serves 4
  • Print


Veal with gnocchi in garlic mushroom sauce
  • 2 eggs, beaten lightly
  • 2 tablespoon milk
  • 1/4 cup (35g) plain flour
  • 3/4 cup (75g) packaged breadcrumbs
  • 3/4 cup (45g) stale breadcrumbs
  • 3/4 cup (80g) pizza cheese
  • 1/2 cup coarsely chopped fresh flat-leaf parsley
  • 8 veal cutlets (1.3kg)
  • 1/4 cup (60ml) olive oil
  • 2 clove garlic, sliced thinly
  • 250 gram mushrooms, sliced thinly
  • 3/4 cup (180ml) cream
  • 1/2 cup (125ml) beef stock
  • 625 gram packaged potato gnocchi


Veal with gnocchi in garlic mushroom sauce
  • 1
    Whisk egg, milk and flour in medium bowl. Combine breadcrumbs, cheese and ⅓ cup of the parsley in another medium bowl. Coat cutlets, one at a time, in egg mixture then in cheese mixture. Place cutlets, in single layer, on tray. Cover; refrigerate 10 minutes.
  • 2
    Heat half of the oil in large frying pan; cook cutlets, in batches, until browned both sides and cooked as desired. Cover to keep warm.
  • 3
    Heat remaining oil in same pan; cook garlic and mushroom, stirring, until mushroom is soft. Add cream and stock; bring to a boil. Reduce heat; simmer, stirring, until sauce thickens slightly.
  • 4
    Meanwhile, cook gnocchi in large saucepan of boiling water, uncovered, until gnocchi float to the surface. Remove from pan with slotted spoon; place in large bowl.
  • 5
    Stir remaining parsley into sauce; pour sauce over gnocchi, toss to combine.
  • 6
    Serve gnocchi with cutlets and steamed green beans, if desired.

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