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Mushroom, Broccoli and Pancetta Gnocchi

Mushroom, Broccoli and Pancetta 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!

Tags:HealthyFamily Friendly
Allergens:Cereals containing GlutenMilk

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
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit(s)

Echalion Shallot

2 unit(s)

Garlic Clove

1 punnet(s)

Chestnut Mushrooms

¾ bunch(es)

Flat Leaf Parsley

2 pack(s)

Bacon Lardons

700 grams

Gnocchi

(ContainsCereals containing Gluten)

1 unit(s)

Broccoli

1 pot(s)

Creme Fraiche

(ContainsMilk)

4 tbsp

Parmesan Cheese

(ContainsMilk)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2380.696 kJ
Energy (kcal)569 kcal
Fat26.0 g
of which saturates12.0 g
Carbohydrate61 g
of which sugars4.0 g
Protein19 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Pot
Instructionsarrow up iconarrow up icon
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1

Peel and finely chop the shallot and the garlic. Clean the mushrooms (preferably by wiping with kitchen paper as this retains the flavour, but you can use water) and roughly chop. Finely chop the parsley.

2

Heat a splash of oil in a frying pan over high heat. Add your mushrooms in small batches to make sure they go golden-brown, then remove from the pan. Fry the pancetta in the (now empty) pan, until it has started to crisp. Then, add your shallot and garlic and cook for a few more mins.

3

Return your mushrooms to the pan along with the water (as stated in the ingredient list), and a few grinds of pepper. Allow to simmer over medium heat for 8-10 mins until thickened. Meanwhile, bring a pot of water to the boil with a pinch of salt.

4

In another frying pan, heat a glug 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 up into small florets. Plunge into the pot of boiling water for 3 mins, then remove, drain and keep to the side.

5

Stir the crème fraîche into your mushroom mixture. Add your gnocchi and your broccoli and give it all a good stir. Taste for seasoning and add more salt and pepper as you wish.

6

Divide your gnocchi between your bowls and top with grated parmesan and your parsley.