HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconOur Valentine’s Wildly Passionate Mushroom Gnocchi
Our Valentine’s Wildly Passionate Mushroom Gnocchi

Our Valentine’s Wildly Passionate Mushroom Gnocchi

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Whilst researching all things aphrodisiac in the run up to Valentine’s week, our Mimi discovered that most ingredients have at least some reason for making us feel frisky. Since this is a family show we won’t go into the ins and outs of the mushroom’s sexy reputation, suffice to say that tonight’s dinner, combined with a bit of Marvin Gaye could hit all the right notes. Let’s get it on.

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

2 tbsp

Flat Leaf Parsley

½ unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

300 grams


(ContainsCereals containing gluten)

1 unit(s)


½ pot(s)

Creme Fraiche


2 tbsp

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2598.264 kJ
Energy (kcal)621 kcal
Fat20.0 g
of which saturates15.0 g
Carbohydrate89 g
of which sugars0.0 g
Protein18 g
Salt0.0 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 the garlic. Roughly chop your mushrooms. Finely chop the parsley. Boil a pot of water with 1/2 tsp of salt for your broccoli.


Heat 1 tbsp of oil in a frying pan over high heat. Add the mushrooms in small batches and cook until they go golden brown, then remove from the pan. Add the chopped shallot and garlic to the now empty pan and reduce the heat to medium-low. Cook for 3-4 mins until softened, if the pan gets too dry add a splash of water.


Return the mushrooms to the pan along with half the stock pot, 200ml of water and a few good grinds of pepper. Allow to simmer over medium heat for 8-10 mins until thickened.


In another frying pan, heat 2 tbsp 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.


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


Divide the gnocchi between your bowls and top with the grated cheese and the chopped parsley.