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PREP 20 minutes
TOTAL 25 minutes
Serves
US | METRIC

INGREDIENTS

  • 800 g shop bought potato gnocchi
  • 12 rashers thinly sliced pancetta
  • 300 g Mushrooms
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 40 ml brandy (optional)
  • 150 ml chicken stock
  • 100 ml double cream
  • 70 g Parmesan cheese
  • 1 small bunch chives
  • parmesan shavings to serve

Click here to pre-order my new book

Crispy Gnocchi with Wild Mushroom sauce

Crispy Gnocchi with Wild Mushroom sauce

  1. Fry off the mushrooms over a high heat until golden, this will take around 6-7 minutes,.
  2. Add in the onion and garlic then cook over a medium heat for around 5 minutes until softened.
  3. Pour in the brandy and reduce then add the stock and simmer for another 5 minutes until reduced slightly.
  4. Take off of the heat then stir through the cream and Parmesan cheese then season with salt and pepper.
  5. In a large frying pan cook the pancetta until crispy then remove and set aside, add a knob of butter or oil into the pan then cook the gnocchi for 2-3 minutes each side until golden and crispy.
  6. Toss the gnocchi through the sauce then portion between four, top with the crispy pancetta and fresh chives.


Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

Crispy Gnocchi with Wild Mushroom sauce

Crispy Gnocchi with Wild Mushroom sauce

PREP 20 minutes
TOTAL 25 minutes
favorite
print
rate
Serves
US | METRIC

INGREDIENTS

  • 800 g shop bought potato gnocchi
  • 12 rashers thinly sliced pancetta
  • 300 g Mushrooms
  • 1 onion, finely diced
  • 2 garlic cloves, crushed
  • 40 ml brandy (optional)
  • 150 ml chicken stock
  • 100 ml double cream
  • 70 g Parmesan cheese
  • 1 small bunch chives
  • parmesan shavings to serve
  1. Fry off the mushrooms over a high heat until golden, this will take around 6-7 minutes,.
  2. Add in the onion and garlic then cook over a medium heat for around 5 minutes until softened.
  3. Pour in the brandy and reduce then add the stock and simmer for another 5 minutes until reduced slightly.
  4. Take off of the heat then stir through the cream and Parmesan cheese then season with salt and pepper.
  5. In a large frying pan cook the pancetta until crispy then remove and set aside, add a knob of butter or oil into the pan then cook the gnocchi for 2-3 minutes each side until golden and crispy.
  6. Toss the gnocchi through the sauce then portion between four, top with the crispy pancetta and fresh chives.


Click here if you'd like to buy my latest cookbook.

Since 2010 Dean Edwards’ family friendly cooking style has made him a firm favourite on ITV’s ‘Lorraine’.


Making his debut on ITV’s ‘This Morning’ in 2009, he can now be found opposite Lorraine Kelly once a week where his friendly persona has made him a huge favourite to millions of viewers weekly.


After bursting onto the chef circuit - coming second in BBC’s Masterchef Goes Large in 2006 - he sought to change his life radically. Dean left his career as a “digger driver” to pursue his love of cooking and food.


Bristol-born Dean’s ethos on food is that it should be achievable, simple and above all taste fantastic. “Food doesn’t have to be complicated,” he says. The dad-of-one takes inspiration from across the globe but always uses ingredients familiar to us all. His passion for food is infectious and he’s spent the past eleven years inspiring home cooks up and down the country to get back into the kitchen and enjoy the cooking experience.


He’s also been featured on shows including Good Morning Britain, Masterchef, Take on the Takeaway, Market Kitchen, QVC, Saturday Cookbook and The Big Eat. A well-known face on the foodie festival scene, Dean is the author of three cookbooks Mincespiration, Feel-Good Family Food and most recently released Cook Slow all of which have been greatly received by the public. Dean is also been a regular contributor to The Sun’s Fabulous magazine. He’s recently featured in the pages of many outlets including Daily Mail Online, Now magazine, BBC Easycook, Delicious magazine, ASDA Good Living and the Sunday Post. 

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