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!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Flat Leaf Parsley
Vegetable Stock Pot(ContainsCelery, Sulphites)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
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.