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Gnocchi Bake

Gnocchi Bake

with Courgette, Mushrooms & Sage and Rocket Salad

veggie
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Pan-frying gnocchi brings a whole extra dimension to these pillowy little dumplings. The golden, crispy exterior provides a beautiful contrast with today's creamy sauce.

Allergens:Cereals containing glutenMilkEgg

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 conflict 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.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 punnet(s)

Chestnut Mushrooms

1 unit(s)

Courgette

2 unit(s)

Garlic Clove

1 bunch(es)

Sage

1 pack(s)

Gnocchi

(ContainsCereals containing gluten)

30 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 unit(s)

Lemon

1 pot(s)

Creme Fraiche

(ContainsMilk)

1 bag(s)

Rocket

1 tbsp

Olive Oil for the dressing

Not included in your delivery

1 tbsp

Olive Oil

100 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2983 kJ
Energy (kcal)713 kcal
Fat22.0 g
of which saturates14.0 g
Carbohydrate100 g
of which sugars8.0 g
Protein27 g
Salt4.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Grater
Knife
Frying Pan
Bowl
Spoon
Baking Dish
Large Salad Bowl
Instructionsarrow up iconarrow up icon
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1

Thinly slice the chestnut mushrooms. Remove the top and bottom from the courgette, halve lengthways and chop into 1cm cubes. Grate the garlic (or use a garlic press). Pick the sage leaves from their stalks and roughly chop (discard the stalks).

2

Put a glug of oil in a large frying pan over medium-high heat. Once hot, add the gnocchi to the pan and fry until golden brown and crispy, 8-10 minutes. Remove from the pan and set aside.

3

Meanwhile, combine the panko breadcrumbs, the olive oil and the hard Italian cheese for the crumb in a small bowl, then set aside. Zest and halve the lemon.

4

Add the mushrooms to your (now empty) frying pan and return it to medium-high heat. Add a glug of oil if the pan is dry. Cook, stirring occasionally, until golden brown, about 5 mins. Next, add the courgette and cook for 4-5 mins. Add the sage and garlic and cook until fragrant, another 1-2 mins.

5

Preheat your grill to high. Return the gnocchi to the pan and remove it from the heat. Add the crème fraîche, a pinch of lemon zest and the water (amount specified in the ingredient list). Season with salt and black pepper, add a squeeze of lemon juice and stir to combine.

6

Transfer the gnocchi and sauce to an ovenproof dish. Sprinkle over the crumb mixture and finish with a good grind of black pepper. Grill until golden brown on top, 2-3 mins. Put the rocket in a large bowl. Drizzle over the olive oil (amount specified in the ingredient list), add a squeeze of lemon juice, season with salt and pepper and toss well