Skip to main content
Pan-Fried Gnocchi

Pan-Fried Gnocchi

with Pancetta & Chestnut Mushroom Sauce

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’ 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:
Family Friendly
Allergens:
Gluten

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.

Total30 minutes
Active 10 minutes
DifficultyMedium

Ingredients

serving amount

200

Broccoli Florets

1

Echalion Shallot

60

British Smoked Bacon Lardons

100

Creme Fraiche

350

Gnocchi

(Contains: Gluten May contain traces of: Uova, Latte)

150

Chestnut Mushrooms

1

Garlic Clove**

½

Flat Leaf Parsley

40

Grated Hard Italian Style Cheese

Not included in your delivery

100

Water

Nutritional information

Energy (kcal)594 kcal
Energy (kJ)2485 kJ
Fat28 g
of which saturates13 g
Carbohydrate65 g
of which sugars5 g
Protein25 g
Salt2 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Medium Saucepan
Knife
Strainer
Baking Tray
Grill Pan
Bowl
Spoon

Instructions

Prep Time
1

Preheat your oven to 100°C. Put a large saucepan of water with a pinch of salt on to boil for the broccoli. Halve, peel and finely chop the shallot. Peel and grate the garlic (or use a garlic press). Slice each mushroom into about four pieces. Finely chop the parsley (stalks and all).

Cook the Broccoli
2

Add the broccoli to the boiling water and simmer until just cooked, 3-4 mins. Once cooked, drain in a colander and keep to the side. TIP: Don't worry about it going cold, it will be warmed up in the sauce later!

Pan-Fry the Gnocchi
3

Meanwhile, heat a glug of oil in a frying pan over medium-high heat. Once hot, add the gnocchi and fry until crispy around the edges, about 8 mins. TIP: Cook the gnocchi in batches if your frying pan is not big enough to cook it all in a single layer (you want it brown and crispy). Once cooked, transfer the gnocchi to a baking tray and place on the middle shelf of your oven to keep warm until the end. Keep the pan!

Start the Sauce
4

Heat another splash of oil in your now empty frying pan over high heat. Add the shallot and pancetta and cook, stirring, until the pancetta has browned and the shallot is soft, 4 mins. Add the mushrooms and fry until they are soft and browned, 5 mins. Finally, add the garlic, stir together and cook for 1 minute more.

Finish the Sauce
5

Add the water (see ingredients for amount) and a few grinds of pepper to your frying pan. Allow to simmer over medium heat until the water has reduced, 8-10 mins . Once reduced, stir the crème fraîche into the sauce. Add in the gnocchi and broccoli and give it all a good stir, making sure everything is nicely warmed through.

Dish up
6

Taste for seasoning and add more salt and pepper if necessary. Divide the gnocchi between your bowls, grate over the parmesan and top with a sprinkling of parsley.

More delicious recipes with similar ingredients

This week's must-try HelloFresh recipes

Sausages and Smoky Bean Casserole

Sausages and Smoky Bean Casserole

with Bell Pepper and Garlic Ciabatta
Handmade Cheesy Curried Aloo Matar Filo Parcels

Handmade Cheesy Curried Aloo Matar Filo Parcels

with Mango Chutney, Cucumber and Baby Leaf Salad
Creamy Butter Bean and Pepper Rice Bowl

Creamy Butter Bean and Pepper Rice Bowl

with Cheese and Pesto Drizzle
Pesto Crusted Cod and Garlic Butter Sauce

Pesto Crusted Cod and Garlic Butter Sauce

with Spinach Mash and Roasted Carrots
Speedy Cajun Prawn Rigatoni

Speedy Cajun Prawn Rigatoni

with Pepper and Peas
Indonesian Style Chicken Satay Traybake

Indonesian Style Chicken Satay Traybake

with Sweet Potato Fries and Baby Leaf Salad
Lemongrass Chicken Bánh Mì Inspired Salad

Lemongrass Chicken Bánh Mì Inspired Salad

with Garlic Croutons, Peanuts and Sambal Mayo Drizzle
Tex-Mex Style Pork Mince Tacos

Tex-Mex Style Pork Mince Tacos

with Tomato Salsa, Baby Gem and Grated Cheese
Quick Chicken and Pesto Cream Sauce

Quick Chicken and Pesto Cream Sauce

with Leek, Mashed Potatoes and Roasted Green Beans
Mediterranean Style Avocado & Pepper Salad

Mediterranean Style Avocado & Pepper Salad

with Greek Style Cheese, Herby Potatoes and Pesto Drizzle
Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

and Salt and Pepper Chips
Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

Sirloin Steak in Caribbean Style Sauce and Spiced Mac & Cheese

with Corn on the Cob, Bacon Roasted Tenderstem® and Green Beans
Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

Summer Sun-Dried Tomato Salmon en Croute and Pesto Potatoes

with Lemon Pickled Shallot, Asparagus and Green Beans
Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

Indonesian Style Spiced Sticky Chicken and King Prawn Fried Rice

with Young Pea Pods, Lime and Tenderstem® Broccoli
Saag Chana Masala

Saag Chana Masala

with Gunpowder Potatoes, Bell Pepper and Naan
Hot Honey Spiced Chicken Thighs

Hot Honey Spiced Chicken Thighs

with Rosemary Chips and Baby Gem Salad
Oven-Baked Bacon & Mushroom Risotto

Oven-Baked Bacon & Mushroom Risotto

with Rocket Salad
Beef and Beany Quesadillas

Beef and Beany Quesadillas

with Pepper and Baby Leaf Salad
Chermoula Chicken and Warm Panzanella Pasta Salad

Chermoula Chicken and Warm Panzanella Pasta Salad

with Harissa, Baby Plum Tomatoes and Ciabatta Croutons
Crispy Cajun Fried Chicken

Crispy Cajun Fried Chicken

with Wedges and Spring Onion & Avocado Slaw