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Garlic Mushroom Gnocchi

with cavolo nero and creme fraiche

Recipe Development TeamUpdated on November 04, 2025

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Calories

:

312 kcal

Protein

:

6.5g protein

Total

:

20 minutes

Difficulty

:

Medium

Allergens:

Nuts
Walnuts
Milk
Peanut
Cashew nuts
Hazelnuts
Macadamia Nuts
Pistachio nuts
Sesame
Almonds
Nuts
Pecan Nuts
Brazil nuts
May contain traces of allergens

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

Ingredients

serving amount

100 grams

Chopped Cavolo Nero

150 grams

Closed Cup Mushrooms

1 sachet(s)

Easy Garlic

250 grams

Gnocchi

1 bunch(es)

Flat Leaf Parsley

20 grams

Walnuts

(Contains: Nuts, Walnuts May contain traces of: Peanut, Cashew nuts, Hazelnuts, Macadamia Nuts, Pistachio nuts, Sesame, Almonds, Nuts, Pecan Nuts, Brazil nuts)

125 grams

Goat's Cheese

112.5 grams

Creme Fraiche

(Contains: Milk)

1 bunch(es)

Mint

Nutritional information

Energy (kJ)1306 kJ

Energy (kcal)312 kcal

Fat25.4 g

of which saturates11.9 g

Carbohydrate16.7 g

of which sugars3.3 g

Dietary Fibre3.2 g

Protein6.5 g

Salt0.4 g

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

Instructions

1

a. Fill and boil your kettle.

b. Thinly slice the mushrooms.

c. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Roughly chop the parsley (stalks and all).

d. Crush the walnuts by bashing the bag with the bottom of a saucepan.

2

a. Heat a glug of oil in a large frying pan over high heat.

b. When hot, add the mushrooms and a pinch of salt and pepper. Fry until golden, 4-5 mins, stirring occasionally.

c. Meanwhile, fill a saucepan with the boiling water from the kettle and pop onto high heat. Bring it back to the boil.

3

a. Add the cavolo nero and a pinch of salt to the boiling water.

b. Bring back to the boil and cook for 1 minute more.

c. Add the gnocchi (see ingredients for amount).
d. Boil for 3 mins, then drain into a colander.

4

a. Reduce the heat slightly and stir the easy garlic into the mushrooms.

b. Cook for 1 min, stirring occasionally.

5

a. Stir the creme fraiche into the pan.

b. Bring to the boil, then lower the heat and simmer till thickened slightly, 1-2 mins.

c. Crumble in half of the goats cheese. Stir to melt and remove from the heat.

d. Mix in the parsley and half of the mint.

6

a. Add the drained gnocchi and cavolo nero to the sauce.
b. Mix to coat the gnocchi. Season to taste with salt and pepper. TIP: Add a splash of water if it needs it.

c. Share between your bowls and crumble over the remaining goats cheese, the mint and the walnuts.

d. Dig in!

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