Buy your wild mushrooms from a grocer or farmer’s market, or if sourcing your own be sure to pick them with an experienced forager. Cultivated exotic mushrooms – sold in most supermarkets - make an excellent substitute.
We love a gnocchi dish here at Good Housekeeping! We've added wild mushrooms and blue cheese to this midweek option.
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Yields:
4 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
626
Ingredients
300g
pork sausages
500g
gnocchi
200g
wild mushrooms, large ones torn
150g
full-fat cream cheese
100g
blue cheese, crumbled
Finely grated zest 1 lemon
100g
baby spinach
Directions
Step 1Split sausages open with a sharp knife, then peel off and discard the skins. Heat a large, deep, non-stick frying pan over medium-high heat, add sausage meat and fry until golden brown, stirring to break up the meat, about 10min.
Step 2Add gnocchi and mushrooms to the pan and cook, stirring occasionally, until gnocchi are turning golden and softening, about 10min.
Step 3Reduce heat to medium and stir in the cream cheese, blue cheese, lemon zest, 1tbsp water and some seasoning. Stir in the spinach, cook until wilted and everything is coated in the sauce. Divide between 4 bowls or plates and serve.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
