Name: Sauvignon Blanc gnocchi with mushrooms and feta cheese
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Ingredients
Ingredients: 500 g gnocchi; 30 ml butter; 120 g shiitake mushrooms roughly chopped; 250 g button mushrooms roughly chopped; 2 garlic cloves, crushed; 160 ml white wine; feta cheese crumbled; handful flat-leaf parsley chopped

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Ingredients (8)

500 g	gnocchi
30 ml	butter
120 g	shiitake mushrooms — roughly chopped
250 g	button mushrooms — roughly chopped
2	garlic — cloves, crushed
160 ml	white wine
	feta cheese — crumbled
handful	flat-leaf parsley — chopped

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Method:

1 Bring a medium pot of water to the boil. Add the gnocchi and cook according to the package instructions until done. Drain, reserving about 250ml (1c) of the cooking liquid. Set the gnocchi aside.

2 In a large pan over medium to high heat, melt the butter and add the two kinds of mushrooms. Stir-fry for about 5 minutes or until the mush- rooms have browned. Add the garlic and fry for another minute.

3 Pour in the wine and simmer for 3-4 minutes or until most of the wine has evaporated but the mixture is still moist.

4 Add the gnocchi, stir gently and continue simmering for 5-7 minutes or until the gnocchi browns slightly. Add a little of the reserved gnocchi cooking liquid at a time to the pan, stirring until the gnocchi look creamy.

5 Remove the pan from the heat and sprinkle the feta cheese and chopped parsley on top. Serve hot.