- Serves: 4
- Preparation: 5 minutes
- Cooks In: 10 minutes
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Ingredients
1 ½ cups Portobello mushrooms, chopped
2 tbsp extra virgin olive oil
1 cup cherry tomatoes, halved
2 garlic cloves, chopped
1 brown onion, diced
500 g gnocchi
1 cup milk of your choice
100 ml vegetable stock
⅓ cup grated cheese OR 3 tbsp nutritional yeast
Fresh basil leaves, to garnish
Method
1
Heat the oil in a large frypan over medium heat.
2
Add tomatoes, garlic and onion and cook for approx. 5 minutes.
3
Add the mushrooms and cook for a further few minutes. Add in the milk, stock and gnocchi.
4
Cook for 5 minutes then top with cheese and stir through. Cook for a further few minutes until the cheese melts and the sauce thickens.
5
Garnish with fresh basil and enjoy.
Ingredients
1 ½ cups Portobello mushrooms, chopped
2 tbsp extra virgin olive oil
1 cup cherry tomatoes, halved
2 garlic cloves, chopped
1 brown onion, diced
500 g gnocchi
1 cup milk of your choice
100 ml vegetable stock
⅓ cup grated cheese OR 3 tbsp nutritional yeast
Fresh basil leaves, to garnish
Directions
1
Heat the oil in a large frypan over medium heat.
2
Add tomatoes, garlic and onion and cook for approx. 5 minutes.
3
Add the mushrooms and cook for a further few minutes. Add in the milk, stock and gnocchi.
4
Cook for 5 minutes then top with cheese and stir through. Cook for a further few minutes until the cheese melts and the sauce thickens.
5
Garnish with fresh basil and enjoy.
