One Pan Gnocchi with Mushroom, Sundried Tomato & Parmesan

Prepare Ingredients:

Peel and thinly slice shallot. Peel and mince garlic. Pick parsley leaves (discarding stems) and roughly chop. Cut mushrooms into quarters (bite size pieces).

Saute Mushrooms:

Heat a drizzle of olive oil in a deep sided fry pan over a medium-high heat. Add the mushrooms and butter and cook until browned and softened, about 8 minutes. Add the garlic and cook until fragrant, 1-2 minutes. Deglaze the pan with the white wine, scraping up any bits stuck to the pan. Continue to cook a further minute, until the wine is almost gone.

Add Gnocchi:

Add a little more olive oil into the fry pan over a medium-high heat. Add gnocchi and fry, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper.

Finish Gnocchi:

Add sundried tomato, half the parmesan and most of the parsley and toss through mushroom and gnocchi to combine. Check seasoning and adjust if necessary.

You Plate It:

Dived gnocchi between bowls and garnish with remaining parsley and parmesan. Enjoy!