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!
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Flat Leaf Parsley
Vegetable Stock Powder(ContainsCelery)
Gnocchi(ContainsCereals containing gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Preheat your oven to 200 ℃. Heat a drizzle of oil in a large frying pan over medium heat and add the gnocchi. Cook, stirring occasionally, until golden all over, about 8 mins. Once cooked, remove from the pan and set aside (keep the pan!). TIP: Fry the gnocchi in batches if your pan isn't large enough!
Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms. Finely chop the parsley (stalks and all). Pop the broccoli florets on a roasting tray and drizzle with oil and add a pinch of salt and pepper. Roast until golden and just tender, 10-12 mins.
Return the now empty frying pan to high heat and add a splash of oil. Add the mushrooms (in batches if necessary - don't overcrowd the pan or they will sweat not fry!) and a pinch of salt and pepper. Cook, stirring occasionally, until they are golden brown, 5 mins. Reduce the heat to medium-low and add the shallot. Cook, stirring, for 3-4 mins, then add the garlic and cook for 1 minute more.
Add the vegetable stock powder and water (see ingredients for amount) to the frying pan. Season with a pinch of pepper. Stir to dissolve the stock and simmer over medium heat until thickened, 8-10 mins.
Stir the crème fraîche and truffle powder into the mushroom sauce. Tip: add a bit of the truffle powder then taste and add as much as you like - it has a strong flavour! Once heated through, add the gnocchi, broccoli and half the parsley. Give it a good stir, then season to taste with salt and pepper if needed. Add a splash of water if the sauce is a bit thick.
Divide the creamy gnocchi between bowls. Top with the hard Italian cheese and a sprinkling of the remaining parsley. Buon appetito!