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Italian Recipes
Creamy Mushroom Gnocchi

Creamy Mushroom Gnocchi

with Spinach

Rapid
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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:GlutenMilkEgg
Preparation Time20 minutes
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

350 grams

Gnocchi

(ContainsGluten)

1 punnet(s)

Sliced Mushrooms

1 pot(s)

Wild Mushroom Sauce

100 grams

Crème Fraîche

(ContainsMilk)

1 bag(s)

Baby Spinach

1 pack(s)

Grated Italian Style Hard Cheese

(ContainsMilk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2088 kJ
Energy (kcal)499 kcal
Fat15.0 g
of which saturates10.0 g
Carbohydrate71 g
of which sugars8.0 g
Protein19 g
Salt2.95 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Grater
Knife
Baking Tray
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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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).

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.

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.

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.

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!

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!