Creamy Mushroom Gnocchi

Name: Creamy Mushroom Gnocchi with Spinach
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Wild Mushroom Paste; 250 Sliced Mushrooms; 350 Gnocchi; 1 Garlic Clove; 112.5 Reduced Fat Creme Fraiche; ½ Flat Leaf Parsley; 40 Grated Hard Italian Style Cheese; 125 Baby Spinach; 150 Water for the Sauce

with Spinach

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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.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 20 minutes

DifficultyMedium

Ingredients

serving amount

Wild Mushroom Paste

250

Sliced Mushrooms

350

Gnocchi

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

Garlic Clove

112.5

Reduced Fat Creme Fraiche

Flat Leaf Parsley

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

Salt2.95 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

PDF

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).

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.

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.

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.

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!