THIS IS SUCH GOOD COMFORT FOOD, GREAT FOR A CHILLY DAY, AND SHOULD FEED THREE ALTHOUGH IT WAS SO YUMMY THAT RUPERT AND I POLISHED IT OFF BETWEEN US!
500G MUSHROOMS (I USED A MIXTURE OF CLOSED CUP AND CHESTNUT MUSHROOMS), 2 CLOVES GARLIC, OLIVE OIL, BUTTER, 500G GNOCCHI, HANDFUL OF GREEN VEG TO ADD COLOUR (I USED SOME STEAMED GREENS AND SOME PEAS), TBSP CREME FRAICHE, 100G TALEGGIO (WOULD BE JUST AS GOOD WITH ANY MELTY CHEESE), PARSLEY, SALT AND PEPPER
SLICE THE MUSHROOMS AND GARLIC AND PLACE IN A FRYING PAN WITH A SPLASH OF OLIVE OIL AND A KNOB OF BUTTER - COOK UNTIL SOFTENED AND THERE IS DELICIOUS JUICE SEEPING FROM THE MUSHROOMS - ADD THE CREME FRAICHE AND GREENS AND PEAS, SEASON AND CONTINUE TO SIMMER FOR A COUPLE OF MINS.
MEANWHILE BRING A PAN OF WATER TO THE BOIL, ADD THE GNOCCHI AND ALLOW TO SIMMER - AS SOON AS THE GNOCCHI RISES TO THE TOP (APPROX 4 MINS) IT IS COOKED - DRAIN IMMEDIATELY.
ADD THE GNOCCHI IN TO THE MUSHROOM SAUCE, STIR TO MIX EVERYTHING TOGETHER AND PLACE INTO AN OVEN PROOF DISH. TOP WITH A FEW SLICES OF TALEGGIO AND PLACE IN THE OVEN (180C) FOR ABOUT 5 MINS SO THE CHEESE MELTS THEN REMOVE AND SPRINKLE WITH SOME CHOPPED PARSLEY BEFORE SERVING.
WARNING - IT IS VERY RICH SO GREAT WITH A GREEN SALAD WITH A LOVELY ZINGY LEMONY OLIVE OIL DRESSING.