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Garlic Mushroom Gnocchi (v)

Garlic Mushroom Gnocchi (v)

with Cavolo Nero and Goat's Cheese

Rapid
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Quick, hearty, and packed with delicious flavour, our 20-minute gnocchi is the perfect go-to recipe for busy evenings. Gnocchi, cavolo nero and juicy mushrooms are combined in a velvety creme fraiche sauce before being topped with crumbled goat’s cheese.

Allergens:GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time20 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 punnet(s)

Closed Cup Mushrooms

½ sachet

Easy Garlic

1 bunch(es)

Flat Leaf Parsley

1 bag(s)

Cavolo Nero

¾ pack(s)

Gnocchi

(ContainsGluten)

¾ pack(s)

Creme Fraiche

(ContainsMilk)

1 pack(s)

Goat's Cheese

(ContainsMilk)
Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2628 kJ
Energy (kcal)628 kcal
Fat33.0 g
of which saturates17.0 g
Carbohydrate70 g
of which sugars5.0 g
Protein21 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Saucepan
Bowl
Instructionsarrow up iconarrow up icon
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1

a) Thinly slice the mushrooms. Peel and grate the garlic (or use a garlic press). c) Roughly chop the parsley (stalks and all).

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, stirring occasionally, 4-5 mins. c) Meanwhile, fill a large saucepan with the boiling water from the kettle and pop onto high heat.

3

a) Add the cavolo nero and a pinch of salt to the pan of boiling water. b) Bring back to the boil and cook for 1 minute. c) Add the gnocchi (see ingredients for amount). d) Boil for 3 mins, then drain in a colander.

4

a) Reduce the heat slightly and stir the garlic into the mushrooms. b) Cook for 1 min, stirring occasionally.

5

a) Stir the crème fraîche into the pan. b) Bring to the boil, then lower the heat and simmer untill thickened slightly, 1-2 mins. c) Crumble in half the goats cheese. Stir to melt and remove from the heat. d) Mix in the parsley.

6

a) Add the drained gnocchi and cavolo nero to the sauce. b) Stir 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. DIG IN!