July 2009

Vegetarian Potato Gnocchi

Ingredients - Serves 4

500g potato gnocchi
100g calamata olives
20g sun-dried tomatoes
1 medium red onion
1 clove garlic
200ml cream
1 bunch chopped parsley
50g button mushrooms
100g greyere

Method

Slice the olives, onion, mushrooms, sun-dried tomato and garlic. Bring a pot of salted water to the boil.   Add a ¼ cup of oil to the water. Add the potato gnocchi, cook for 4 minutes or until the gnocchi starts to rise to the surface. Heat some oil in a frying pan, sauté the garlic and onion for 2 minutes. Then add the strained gnocchi and cream and return to the boil. Divide into 4 pie dishes, top with the cheese and place under the grill for 1 minute. Serve with a side salad.