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Creamy Mushroom Gnocchi

Creamy Mushroom Gnocchi

with Spinach

Recipe Development TeamUpdated on October 22, 2023

4.1

(4.5K)

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We think that crispy pan-fried gnocchi with crème fraîche is not only super tasty but incredibly easy to make! The gnocchi has a crispy coating and a pillow-like centre, accompanied by ‘meaty’ sliced mushrooms, tasty spinach, cheese and flat leaf parsley. We'd say we’ve made our own delicacy with this twist on a classic Italian dish!

Allergens:

Cereals containing gluten

•Milk

•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

1

Wild Mushroom Paste

250

Sliced Mushrooms

350

Gnocchi

(Contains: Cereals containing gluten May contain traces of: Egg, Milk)

1

Garlic Clove

112.5

Reduced Fat Creme Fraiche

½

Flat Leaf Parsley

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125

Baby Spinach

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)499 kcal

Energy (kJ)2088 kJ

Fat15 g

of which saturates10 g

Carbohydrate71 g

of which sugars8 g

Protein19 g

Salt3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Garlic Press

•Grater

•Knife

•Baking Tray

•Grill Pan

•Plate

Instructions

Get Prepped

1

Preheat your oven to 130°C, or its lowest setting, we will use the oven to keep the gnocchi warm Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Cook the Gnocchi

2

Heat a glug of oil in a frying pan on medium-high heat. When hot, add the gnocchi and season with salt and pepper. Cook until golden and crispy, 8-10 mins. Stir to turn the gnocchi occasionally so they colour evenly. Once nicely golden, transfer the gnocchi to a baking tray and keep warm in the oven. TIP: Do this in batches if necessary.

Start the Sauce

3

Meanwhile, heat another drizzle of oil in your frying pan over high heat. Add the sliced mushrooms and season with salt and pepper. Cook, stirring regularly, until browned, 6-8 mins. Lower the heat to medium then add the garlic and cook for a further 1 minute.

Simmer

4

Add the water to the pan (see ingredients for amount), along with the mushroom paste and creme fraiche. Stir to combine and bring to a bubble. Simmer for 1 minute.

Cook the Spinach

5

Add the spinach a handful at a time, stirring, until it has all wilted, 2-3 mins. TIP: Add a splash of water at this stage, if the sauce is a bit thick. Season the sauce to taste with salt and pepper. Remove the sauce from the heat and get ready to serve!

Serve

6

Share the gnocchi between your plates. Spoon the sauce on top and finish with a sprinkle of parsley and the hard Italian cheese. Enjoy!

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