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This is a quick and great tasting recipe that my son loves, we both think that it would also be a great sauce for steak. I will warn you the sauce whilst yummy tasting is very rich so you will not want large portions as it is very filling. The amounts listed below would be fine for 4 big eaters or 5 smaller appetites.
rafted, Eco friendly, camphor laurel chopping, cheese , platter, and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.Ingredients
800g fresh potato gnocchi
1 Tablespoon olive oil
500g Swiss brown mushrooms, sliced thinly
1 Onion, chopped finely
2 Cloves garlic, crushed
2 Teaspoons soy sauce
2 Teaspoons Worcestershire sauce
80ml Dry red wine
200ml Water
1 Vegetable bouillon cube
11/2 Tablespoons fresh oregano, chopped finely
2 Tablespoons sage, finely chopped
100ml Sour cream
1 Teaspoon cornflour, mixed with a little water
Pepper to taste
Method
1. Heat oil in a pan add, onion, garlic and mushrooms, cook, stirring, until vegetables are tender.
2. Add wine, water, sauces and bouillon cube, stir to dissolve, add cornflour, cook, stirring until sauce thickens slightly, stir in herbs.
3. Meanwhile cook gnocchi in a large saucepan of boiling water, uncovered, until gnocchi rise to the surface and are just tender, drain.
4. Add gnocchi to herb mushroom sauce, toss gently to combine, serve immediately, garnish with extra herbs if desired.
Serves 4-5 (See note above)
All photos taken by me unless otherwise stated.
Here is the recipe for the cheese filled shells I made to go with the kangaroo bolognese sauce I made the other night. I did have to serve the cheese inside cannelloni as my supermarket had sold out of shells bur it was delicious just the same. The original recipe also just called for a regular tomato sauce which is listed below but the bolognese sauce sounded good so I thought I would make it with that instead. I can not buy Monterey Jack cheese here in Switzerland so I made it with Gruyere instead other than that I made everything else the same and it was very good. If you want to view the original please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
1 (12 ounce) Box jumbo pasta shells
4 Cups ricotta cheese
2 Cups monterey jack cheese, shredded
3/4 Cup parmesan cheese
3 Eggs
1 Teaspoon dried parsley
3/4 Teaspoon dried oregano
1/2 Teaspoon fresh ground pepper
1/2 Teaspoon salt
4 Cups spaghetti sauce, divided
Parmesan cheese, for topping
Method
1. Preheat oven to 350 degrees.
2. Cooks shells according to package directions.
3. Drain well. Rinse in cold water. Cool in a single layer on wax paper or greased aluminum foil to prevent sticking together.
4. Mix together cheeses, eggs, parsley, oregano, salt and pepper.
5. Fill each shell with about 2 tablespoons cheese mixture.
6. Spread thin layer of sauce on bottom of 13 x 9 x 2 pan.
7. Place the shells open side down, in a single layer in pan.
8. Cover with about 2 cups of sauce.
9. Sprinkle with additional parmesan cheese.
10. Cover with aluminum foil and bake at 350 degrees for about 35 minutes or until hot and bubbly.
11. Heat remaining sauce to serve with shells for those who like more sauce.
I served mine with salad greens and garlic bread.
