1 cup (250 ml) chicken broth

1/2 cup (125 ml) 35% cream

12 cloves garlic

2 packages (454 g/1 lb each) store-bought gnocchi

8 oz (227 g) white mushrooms, sliced

2 tablespoons (30 ml) olive oil

1 green onion, chopped

1/4 cup (60 ml) flat-leaf parsley, chopped

3/4 cup (180 ml) grated Gruyère cheese

Salt and pepper

In a saucepan, bring the broth, cream and garlic to a boil. Simmer gently until the garlic is tender, about 15 minutes. Purée in a blender. Season with salt and pepper. Set aside.

Cook the gnocchi in a large pot of boiling salted water until they float to the surface. Continue cooking until fully cooked, about 2 minutes. Drain. Coat lightly with oil and set aside.

In a large skillet over medium heat, brown the mushrooms in the oil. Season with salt and pepper. Add the green onion and continue cooking for 1 minute. Add the garlic cream, gnocchi, parsley and cheese and toss well. Adjust the seasoning.

Serve as an appetizer or main course.

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