Creamy Bacon & Mixed Mushroom Gnocchi

Ingredients

• 50g butter
• 100g Swiss brown mushrooms, sliced
• 100g mid-sized portobello mushrooms, sliced
• 100g mushrooms, sliced
• 200g short-cut bacon, cut into thick strips
• 4 spring onions, sliced
• 300mL cooking cream
• ½ cup shredded parmesan
• Freshly ground black pepper, to taste
• 500g Grand Italian Potato Gnocchi
• Parmesan, shaved or shredded, for serving
• Flat leaf parsley, for garnish

Method

• Melt the butter in a large sauté pan over a medium-high heat. Fry the mushrooms and bacon for 3-5 mins until lightly browned. Add the spring onions and cook a further 2 mins. Reduce the heat and add the cream and parmesan. Simmer for 2-3 mins or until the cheese has melted. Season to taste.
• Meanwhile, boil the gnocchi according to directions on the pack. Drain the gnocchi and toss gently through the prepared sauce.
• Spoon the gnocchi into serving bowls. Sprinkle over extra parmesan and garnish with parsley. Serve immediately.