Ingredients

• 500 g mushrooms, sliced (such as oyster and Swiss brown)
• 1 cup chicken stock, no added salt
• 2 (375 g) gnocchi
• 1 leek, sliced
• 1 tablespoon olive oil
• 1 tablespoon cornflour
• 1 tablespoon fresh thyme, chopped
• 3 garlic cloves, crushed
• 375 ml evaporated low-fat milk

Instructions

1. Place a large saucepan of hot water on medium heat, cover and bring to the boil. Heat oil in a frying pan, add garlic and leek, and cook over medium heat for 5 minutes or until soft.

2. Add mushrooms and stock, and cook for 10 minutes or until mushrooms have absorbed most of the stock. Stir in 1 cup of the evaporated milk.

3. Blend cornflour with remaining milk, add to the pan, bring to the boil, and stir constantly until sauce thickens. Add thyme, stirring, and season with salt and pepper.

4. Add gnocchi to the boiling water and cook for 5 minutes or until gnocchi float to the surface. Remove from heat and drain well. Serve with creamy sauce.