Pan-frying gnocchi brings a whole extra dimension to these pillowy little dumplings. The golden, crispy exterior provides a beautiful contrast with today's creamy mushroom sauce. As an added bonus it's incredibly easy to make, leaving you plenty of time to put your feet up. Enjoy!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Flat Leaf Parsley
Vegetable Stock Pot(ContainsCelery, Sulphites)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Put a Large Saucepan of water on to boil for the broccoli. Halve, peel and finely chop the shallot (aim for ½cm chunks). Peel and grate the garlic (or use a garlic press). Cut each mushroom into 4 or 5 slices. Finely chop the parsley (stalks and all).
Put a splash of oil in a frying pan over high heat. Add the mushrooms in small batches and cook until they are golden brown, 5 mins. Reduce the heat to medium-low and add the shallot. Cook for 3-4 mins. Then add the garlic and cook for 1 minute more. If the pan gets too dry, add a splash of water.
Add the vegetable stock pot and water (amount specified in the ingredient list) to the frying pan. Season with a few good grinds of black pepper. Stir to dissolve the stock pot and simmer over medium heat until thickened, 8-10 mins.
Put a splash of oil in another frying pan on medium-high heat. When hot, add the gnocchi. Gently fry until crispy around the edges, 8 mins. Remove from the heat. Meanwhile, cut the broccoli into small florets. Add them to the pan of boiling water. Cook for 3-4 mins. Then drain in a colander and set aside.
Stir the crème fraîche into your mushroom sauce. Once heated through, add the gnocchi, broccoli and half the parsley. Give it a good stir, then taste for seasoning and add salt and black pepper as you wish.
Divide your mushroom and broccoli gnocchi between bowls. Top with the hard Italian cheese and a sprinkling of the remaining parsley. Buon appetito!