Gnocchi with mushrooms and tomatoes
- 500 g oyster and button mushrooms
- 300 g gnocchi
- 3 cloves of garlic
- 400 g plain tomato sauce
- olive oil, salt and pepper
Sauté the finely chopped garlic in a little oil. Add the sliced oyster and button mushrooms, season
with salt and pepper and cook gently for 4 to 5 minutes.
Pour on the tomato sauce and sprinkle with oregano.
Cook for a further 2 to 3 minutes then stir in the freshly cooked gnocchi.
Top with grated Parmesan cheese.