Ah gnocchi- one of the great Italian exports which is a firm favourite in the household! Gnocchi can pretty much cope with any sauce that you throw (or daintily stir!) at it and is the perfect vehicle from which to serve a rich, wickedly indulgent and creamy sauce. I have used chestnut mushrooms in this however a combination of mushrooms or wild mushrooms would also be delicious. I have cut down the time by leaving the gnocchi to cook in the sauce so there is no need to boil them before baking as they will still go perfectly tender.
Ingredients- serves 4
40g unsalted butter
40g plain flour
200ml double cream
50g blue cheese such as dolcelatte
50g freshly grated parmesan
2 cloves of garlic- crushed
1 red onion- finely chopped
200- 250g chestnut mushrooms- sliced
Small pack of baby spinach- washed and shredded
1. Start by preheating the oven to 200c/ 180 fan in preparation for later. You need to make the cheesy sauce and it really could not be simpler (well, short of using premade of course!). Take a medium saucepan and melt the butter and flour together. Stir to ensure it is smooth and there are no lumps which will help later on. Gradually add in the milk and cream whilst keeping the mixture moving! Bring to a boil before lowering to a simmer and keep going until it is thickening.
2. Remove the sauce from the heat and stir in most of the cheeses, making sure to keep some back for the topping; season to taste. Meanwhile take a frying pan and heat to medium/ high. Quickly cook the garlic and onion together before adding the mushrooms and cooking until tender. Mushrooms lose natural moisture when over a high heat which avoids potential soggy messes in the pan!
3. Add the cooked mushroom mixture into the cheese sauce and stir through the shredded spinach. It should start slowly wilting in the residual heat from the sauce. I love spinach so the more the merrier! Take an ovenproof baking dish and throw in the gnocchi before topping with the sauce. Stir gently to combine so each piece of gnocchi is well coated. Sprinkle the leftover cheese on top and bake for approximately 30 minutes until golden and bubbling!
Cheese, spinach and mushroom baked gnocchi- a quick midweek treat that will have the family going back for more!
It’s that time of year again when minds turn to lighter meals but without compromising on flavour. This tagliatelle recipe is super speedy and delicious so get reading and rustle this up in under half an hour. I lightened this up by using a low fat creme fraiche but you can substitute this with cream if you prefer. It is also delicious without the ham for a vegetarian version.
Ingredients- serves 2
1 shallot- finely chopped
1 garlic clove- finely chopped or crushed
8- 10 small chestnut mushrooms- cleaned and sliced
4 slice of Parma ham- sliced into ribbons
2 handfuls of baby leaf spinach- washed and roughly chopped
2-3 tbsp low fat creme fraiche
75g creamy blue cheese such as dolcelatte
1. Start off by bringing a large pan of water up to the boil and cooking the pasta according to the pack instructions. Try and aim for al dente tagliatelle so it won’t go limp and soggy.
2. Take a large frying pan and heat a small amount of oil. Cook the shallot and garlic for a minute before adding in the sliced mushroom for an additional couple of minutes until beginning to turn golden. Add the ham ribbons and cook for another minute.
3. Pop in the spinach and allow to wilt before taking the pan off the heat and stirring through the creme fraiche and blue cheese. You must take it off the heat so the creme fraiche doesn’t split. Season to taste.
4. When the pasta is ready, drain well and add to the frying pan and combine with the sauce. I sometimes finish it off with a small amount of freshly grated parmesan cheese before serving.
A light yet creamy spinach perfect for Spring!
Picture the scene: you come home from a hard day in the office and want to spoil yourself with a luxurious yet simple dish. Well this hits the spot so kick off your shoes, throw on your apron and get stirring!
Ingredients- serves 2 (double for 4)
50g unsalted butter
1 banana shallot finely chopped
1 crushed garlic clove
100g chestnut mushrooms sliced
10g rehydrated dried porcini mushrooms
175g arborio rice
600ml good vegetable stock
60ml dry white wine
40g grated fresh parmesan
Handful of chopped flat leaf parsley
Drizzle of truffle oil
1. Heat half of the butter in a frying pan over a medium heat. Add the shallot and garlic and cook until softening. Pop in the chestnut and porcini mushrooms and cook for a couple more minutes. Make sure your mushrooms are finely sliced so any natural water can evaporate quickly.
2. Stir the rice through the mushrooms so the rice is well coated before adding your first ladle of hot vegetable stock. Stir and then stir some more until the stock had been absorbed. Carry on doing this until all the stock had been added and the rice has become soft and plump. This should take around. 20 minutes however some arborio rices may take a few minutes longer. If you need an extra splash out two of stock then go ahead as you want to achieve a creamy risotto.
3. When the rice is ready pop in the wine and stir well to absorb. Risotto purists may put the wine in first before any stock has been added however putting it in afterwards adds an edge which you just don’t get the other way around. When the wine has absorbed add the remaining butter, parmesan and parsley. Cover the pan for a minute or two.
4. Serve your creamy risotto in warmed bowls and drizzle a little truffle oil over as well as an extra grate of parmesan.
Unctuous, silky risotto- the perfect midweek treat.