Creamy Bacon and Mixed Mushroom Gnocchi

Serves
4

Preparation
15 Minutes

Cooking Time
12 - 15 Minutes

Ingredients
– 50g butter
– 100g Swiss Brown mushrooms, sliced
– 100g mid- sized Portobello mushrooms, sliced
– 100g cup mushrooms, sliced
– 200g short cut bacon, cut into thick strips
– 4 spring onions, sliced
– 300mls cream for cooking
– 1/2 cup shredded Parmesan
– Freshly ground black pepper, to taste
– 1x 500g Grand Italian Potato Gnocchi
– Shaved or shredded Parmesan, for serving
– Flat leaf parsley for garnish

Method
1. Melt the butter in a large sauté pan over a med-high heat ... be careful not to burn it, then lightly fry the mushrooms and bacon for 3-5 minutes until lightly browned. Add the spring onions and cook a further 2 minutes. Reduce the heat then add the cream and Parmesan, simmer very gently for 2-3 minutes or until the cheese has melted, season to taste.
2. Meanwhile, boil the gnocchi according to the directions on the pack. Drain well then toss gently through the prepared sauce.
3. Spoon the gnocchi into serving bowls. Sprinkle over extra Parmesan and garnish with parsley. Serve immediately.