Gnocchi with Creamy Mushroom and Leek Sauce

Ingredients (serves 4)

• 500g mixed mushrooms (such as oyster and Swiss brown), sliced
• 1 cup (250ml) salt-reduced chicken stock
• 2 x 375g store-bought potato gnocchi
• 1 leek, sliced
• 1 tbs olive oil
• 1 tbs corn cornflour
• 1 tbs chopped fresh thyme
• 3 cloves garlic, crushed
• 375ml can low-fat evaporated milk

Method

1. Place a large saucepan of hot water on medium heat, cover and bring to the boil. Heat oil in a frying pan, add garlic and leek, and cook over medium heat for 5 minutes or until soft.
2. Add mushrooms and stock, and cook for 10 minutes or until mushrooms have absorbed most of the stock. Stir in 1 cup of the evaporated milk.
3. Blend cornflour with remaining milk, add to the pan, bring to the boil, and stir constantly until sauce thickens. Add thyme, stirring, and season with salt and pepper.
4. Add gnocchi to the boiling water and cook for 5 minutes or until gnocchi float to the surface. Remove from heat and drain well. Serve with creamy sauce.

Notes

• 
  Potato gnocchi are available in the refrigerator section of most supermarkets. If unavailable, substitute with penne or a pasta of your choice.