Prep 15minute(s)
Ready In 10minute(s)
Serves 4
Ingredients
- 500g gnocchi
- 2 teaspoons olive oil
- 3 rashers bacon, trimmed of fat, cut into strips
- 200g cap mushrooms, halved
- 1 red onion, cut into thin wedges
- 250g block PHILADELPHIA Light Cream Cheese
- 1/2 -3/4 cup milk
- 2 cloves garlic, crushed
- 1/2 cup basil leaves, plus extra for garnish
- 1 red onion, cut into thin wedges
Instructions
- BRING a large saucepan of water to the boil. Add gnocchi and cook for 5 minutes, or until gnocchi floats to the surface. Drain and keep warm.
- HEAT the oil in a large frying pan. Cook the bacon, mushrooms and onion over a medium heat until browned. Remove from pan. Add the PHILLY, milk and garlic to the same pan, whisk until smooth then return the bacon, mushrooms and onion to the pan and simmer for 2-3 minutes.
- ADD the gnocchi to the pan and toss through the sauce. Reheat gently for 2-3 minutes then stir through basil leaves. Spoon the gnocchi into serving bowls and garnish with extra basil leaves. Serve immediately.
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gnocchi
created by mare
When draining gnocchi always leave a little of the water and add to mixture it gives more flour to final taste, and add mushroom that are dried for different texture add little shaved cheese for added flour
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