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Gnocchi with stilton, peas & mushrooms
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1 tbsp olive oil
2 shallots, thinly sliced
250g pack Waitrose Chestnut
400g can chopped tomatoes
2-3 sprigs fresh thyme
200g frozen petits pois
500g pack Del ’Ugo Potato Gnocchi
100g stilton cheese
1. Heat the oil in a medium pan and add the sliced shallots. Cook for several minutes until softened then add the sliced mushrooms, turn up the heat and cook quickly, stirring, until lightly browned. Add the tomatoes, thyme and seasoning and simmer for 10 minutes to create a thick sauce. Add the petits pois and bring back to the boil. Simmer gently for a minute or two. Remove from the heat and keep warm.
2. Meanwhile, bring a large pan of water to the boil. Add the gnocchi, bring back to the boil and cook for about 2 minutes until all the gnocchi floats to the surface. Drain well and return to the pan. Stir the stilton into the tomato sauce and add to the gnocchi. Toss together and serve in warm bowls.
Typical values per serving:
1 of your 5 a day per serving
This recipe was first published in November 2014.