Creamy Gnocchi
with Mushroom and Broccoli
- Celery
- Sulphites
- Cereals containing gluten
- Milk
- Egg
- May contain traces of allergens
- Egg
- Milk
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!
Ingredients
1
Echalion Shallot
1
Garlic Clove
1
Chestnut Mushrooms
½
Flat Leaf Parsley
½
Vegetable Stock Pot
(Contains: Celery, Sulphites)
300
Gnocchi
(Contains: Cereals containing gluten May contain traces of: Egg, Milk)
1
Broccoli
1
Creme Fraiche
(Contains: Milk)
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
100
Water
Utensils
Instructions
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!
