Home > Recipes & Trends > Italian > Dolcelatte Gnocchi
  • Serves: 5


    • 800g gnocchi

    • 2 tbsp olive oil

    • 25g Président Unsalted Butter Block

    • 2 large onions, finely chopped

    • 500g mixed mushrooms, sliced

    • 2 garlic cloves

    • 150g roasted red peppers from a jar, drained and cut into thin strips

    • 200g Galbani Dolcelatte, cut into small cubes

    • 25g rocket leaves

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  • Method

    • 1 Cook gnocchi according to pack instructions. Drain and set aside.

    • 2 Heat the oil and butter in a large saucepan. Add the onions and cook gently for 5 minutes. Increase the heat and add the mushrooms and garlic.

    • 3 Fry for 2 minutes, add the pepper strips and cook for a further minute.

    • 4 Add the gnocchi and most of the Dolcelatte and stir well.

    • 5 Serve topped with the remaining Dolcelatte and rocket leaves.

    • 6 Suitable for vegetarians.

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