Baked Gnocchi with Mushrooms and Overberg Cheese
(Serves 4)
- 500g store-bought potato gnocchi
- 40 g butter
- 300 g mushrooms (use a variety of different types if you like), sliced
- 15 ml olive oil
- Salt and pepper to taste
- 1 garlic clove, crushed
- 1 ml chilli flakes
- Zest of 1 lemon
- 125ml cream
- 60 ml milk
- 5 ml lemon juice
- 120g Klein River Overberg Cheese, grated plus extra shavings for serving
SAGE AND HAZELNUT BROWN BUTTER
- 40 g butter
- 20 sage leaves, lightly torn
- 40 g hazelnuts, chopped
METHOD:
- Preheat the oven to 200°
- TO COOK THE GNOCCHI: Pour over boiling water and leave for 2 minutes, drain and pan fry in the 40 g butter to crisp up and brown.
- TO COOK THE MUSHROOMS AND SAUCE: Fry the mushrooms in the olive oil until cooked, season. Stir in the garlic and the chilli flakes
- Add the cream, milk, zest, lemon juice and the Klein River Overberg cheese into the pan with the mushrooms and cook until the cheese has melted. Check seasoning.
- TO ASSEMBLE: place the gnocchi in a baking dish and pour over the mushroom and cheese mixture. Sprinkle over a little extra cheese and bake for about 25 minutes.. Drizzle over the Sage and hazelnut butter and serve
- TO MAKE THE SAGE AND HAZELNUT BROWN BUTTER: Melt the butter in a small saucepan over medium heat until golden brown and nutty smelling. Add the sage leaves and let them crisp for about 30 seconds then add the hazelnuts. Cook until the nuts are golden brown. Remove from the heat and use immediately.
Klein River Danbo
Price range: R65.00 through R1,105.00
Loved by young, old and those in between, Danbo’s versatility adds excitement to any dish
Loved by young, old and those in between, Danbo’s versatility adds excitement to any dish
A young, aromatic cheese with a creamy texture that is soft and smooth
1-month matured
Low in lactose
Discover more about this cheese here
Available as a 150g slice, 1kg wedge and 3kg quarter
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Buy Klein River Cheese and more online here.