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Ingredients
- 350 grams Gnocchi (store-bought)
- 1/2 Onion (roughly minced)
- 1 clove Garlic (minced)
- 2 slice Bacon
- 1 pack Shimeji mushrooms
- 2 tbsp Plain flour
- 100 ml + 200 ml Heavy cream and water
- 300 ml Or milk
- 1 pinch Salt
Method
- Mince the onion and the garlic.
- Cut the bacon into 1 cm pieces.
- Heat butter in a frying pan and saute the garlic and onion.
- Once tender, add the bacon.
- The bacon will render a lot of oil.
- Add the shimeji mushrooms.
- Once softened, add the flour and continue cooking until there are no flour streaks.
- Pour in the heavy cream and milk in 3 portions.
- Adjust the flavor with salt and then turn off the heat.
- Cover with a lid and let it sit.
- Boil the gnocchi according to the packaging, drain, and coat with the sauce from Step 4.
- While simmering over low heat, give it one more stir to finish.
- Potato Gnocchi.
- Kabocha Gnocchi.
- Gnocchi with Tomato Sauce.
