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Italian Recipes

Garlic Mushroom Gnocchi (v)

Garlic Mushroom Gnocchi (v)

Garlic Mushroom Gnocchi (v)

with Cavolo Nero and Goat's Cheese

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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:

Cereals containing gluten

•Milk

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 15 minutes

DifficultyMedium

Ingredients

serving amount

100

Chopped Cavolo Nero**

150

Closed Cup Mushrooms**

½

Easy Garlic

375

Gnocchi

1

Flat Leaf Parsley**

125

Goat's Cheese**

112.5

Creme Fraiche**

Nutritional information

Energy (kcal)628 kcal

Energy (kJ)2628 kJ

Fat33 g

of which saturates17 g

Carbohydrate70 g

of which sugars5 g

Protein21 g

Salt2 g

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

Utensils

•Chopping Board

•Grill Pan

•Medium Saucepan

•Bowl

Instructions

Get Prepped

1

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

Fry the Mushrooms

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.

Cook the Gnocchi

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.

Flavour the Mushrooms

4

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

Make the Sauce

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.

Finish Up

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!

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