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Mushroom and Broccoli Gnocchi

Mushroom and Broccoli Gnocchi

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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’ chestnut mushrooms, tasty broccoli, cheese and flat leaf parsley. We think we’ve made our own delicacy with this twist on a classic Italian dish!

Allergens:CelerySulphitesCereals 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 Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

1 punnet(s)

Chestnut Mushrooms

½ bunch(es)

Flat Leaf Parsley

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

300 grams


(ContainsCereals containing Gluten)

1 unit(s)


1 pot(s)

Creme Fraiche


40 grams

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

100 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2272 kJ
Energy (kcal)543 kcal
Fat28.0 g
of which saturates15.0 g
Carbohydrate48 g
of which sugars7.0 g
Protein0 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Instructionsarrow up iconarrow up icon
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Peel and finely chop the shallot and grate the garlic (or use a garlic press if you have one). Roughly chop the mushrooms. Finely chop the parsley. Bring a pot of water to the boil for later.


Heat a splash of oil in a frying pan over high heat. Add your mushrooms in small batches and cook until they are golden brown, then remove from the pan and keep to one side. Add your shallot and garlic to the now empty pan and reduce the heat to medium-low. Cook for 3-4 mins until soft, if the pan gets too dry add a splash of water.


Return your mushrooms to the pan along with the vegetable stock pot, the water (amount specified in the ingredient list) and a few good grinds of pepper. Allow to simmer over medium heat for 8-10 mins until thickened.


In another frying pan, heat a splash of oil on medium-high heat. When hot, add the gnocchi. Gently fry for 8 mins until it’s crispy around the edges. Remove from the heat. Meanwhile, cut the broccoli into small florets. Plunge into the pot of boiling water for 3 mins, then remove, drain and keep to the side.


Stir the crème fraîche into your mushroom sauce. Once heated through, add your gnocchi and your broccoli and give it all a good stir. Taste for seasoning and add salt and black pepper as you wish.


Divide your mushroom and broccoli gnocchi between your bowls and top with the hard Italian cheese and a sprinkling of your parsley.