Pecorino – Page 2

Ingredients:
1 Packet Jimmy’s Mixed Gourmet Mushrooms sliced and trimmed 230 gm
250gm Portabello Mushrooms Sliced
2 tblspns Wellyboot olive oil
1 clove of fresh garlic, sliced finely
1 teaspoon dried thyme
1 pack of Mancini Potato Gnocchi
Extra olive oil and parmesan cheese or Pecorino cheese for serving

Method:
Add the oil to a pan over medium-low heat and gently sweat the garlic until tender. Add the sliced mushrooms continue to sauté till tender. Keep warm.
Cook gnocchi according to packet directions. Drain, reserving ½ cup of the pasta water. Toss gnocchi through mushrooms add a little of pasta water or all if required. Toss through extra olive oil serve, season with salt & pepper. Serve with grated pecorino cheese or parmesan cheese.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
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Ingredients:
1 packet Mancini Penne Pasta
½ cup Dry White Wine
I packet Mondo Chorizo (hot or mild) sliced
1 leek, sliced
500gm Brussels Sprouts
250ml Moredough Chicken or Vegetable stock
2 cloves garlic crushed
¼ cup Welly Boot extra virgin olive oil
Splash of cream
½ cup Parmesan for serving or
Pecorino
Extra cheese for serving

Method:
Heat large pan over medium heat, add chorizo. Lightly brown remove, set aside. Warm half olive oil in pan add leeks, sprouts and garlic. Sauté till leeks are soft and golden about 8 – 10 minutes. Add stock Season with salt and pepper. Add chorizo stir through. Cook pasta according to package direction, al dente,drain reserve ½ cup of cooking liquid. Return pasta to pot. Stir in brussels sprout mixture, reserved liquid and cheese. Serve with parmesan cheese on top.

Serves: 4

Note:
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below:

Potato Gnocchi with Exotic Mushrooms

Pasta, Brussels Sprouts & Chorizo