Mushroom, Broccoli and Pancetta Gnocchi

Name: Mushroom, Broccoli and Pancetta Gnocchi
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 1 Echalion Shallot; 1 Garlic Clove; 1 Chestnut Mushrooms; 1 Flat Leaf Parsley; 1 British Smoked Bacon Lardons; 100 Water; 350 Gnocchi; ½ Broccoli; 1 Creme Fraiche; 20 Parmesan Cheese

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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:

Healthy

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.

Total25 minutes

Active

DifficultyMedium

Ingredients

serving amount

Echalion Shallot

Garlic Clove

Chestnut Mushrooms

Flat Leaf Parsley

British Smoked Bacon Lardons

350

Gnocchi

(Contains: Cereals containing gluten May contain traces of: Egg, Milk)

Broccoli

Creme Fraiche

(Contains: Milk)

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

100

Water

Nutritional information

/ per serving

Energy (kcal)569 kcal

Energy (kJ)2381 kJ

Fat26 g

of which saturates12 g

Carbohydrate61 g

of which sugars4 g

Protein19 g

Salt1 g

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

Utensils

•Knife

•Pan

•Grill Pan

•Pot

•Bowl

Instructions

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

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 starts to crisp. Then, add your shallot and garlic and cook for a few more mins.

Return your mushrooms to the pan along with the water (as stated in the ingredient list), and a few grinds of black 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.

In another frying pan, heat a glug of oil on medium-high heat. When hot, add the gnocchi. Gently fry for 8 mins, until 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 mixture. Add your gnocchi and your broccoli and give it all a good stir. Taste for seasoning and add more salt and pepper if necessary.

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