Gnocchi With Creamy-Mushroom and Leek Sauce

PROS

This dish is easy to make and full of delicious flavors.

The creamy mushroom and leek sauce complements the rich potato dumplings perfectly.

It is a vegetarian dish that is perfect for a weeknight dinner or a special occasion.

CONS

Gnocchi is a rich and starchy food that should be enjoyed in moderation.

The dish is also high in calories and fat due to the creamy sauce.

Some people may not like the texture of gnocchi as it can be soft and doughy.

HEALTH & BENEFITS

Despite the high calorie and fat content, this dish does have some nutritional benefits.
Mushrooms are low in calories and high in antioxidants.
Leeks are a good source of vitamin A and vitamin K.
Gnocchi made with potatoes are a good source of vitamin C and potassium.

	500 g mushrooms , sliced ( such as oyster and Swiss brown )
	1 cup chicken stock , no added salt
	2 gnocchi
	1 leek , sliced
	1 tablespoon olive oil
	1 tablespoon cornflour
	1 tablespoon fresh thyme , chopped
	3 garlic cloves , crushed
	375 ml evaporated low-fat milk

1.	In a large pot of salted boiling water, cook the gnocchi according to the package instructions.
2.	In a large pan, heat the olive oil over medium heat.
3.	Add the sliced mushrooms and leeks, and cook for 5-6 minutes until softened.
4.	Add the crushed garlic and chopped thyme, and cook for an additional 1-2 minutes.
5.	Stir in the cornflour, followed by the chicken stock and evaporated milk.
6.	Stir the sauce until it thickens for 3-4 minutes.
7.	Add the cooked gnocchi to the pan with the mushroom sauce and toss to combine well. Serve hot.

Gnocchi With Creamy-Mushroom and Leek Sauce

Gnocchi with Creamy-Mushroom and Leek Sauce recipe

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