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WEEK 35 HALF FAT CREME FRAICHE Creamy Gnocchi

with Mushrooms & Green Beans
Recipe Development Team
Recipe Development TeamUpdated on November 04, 2025
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Calories
: 
350 kcal
Protein
: 
15.9g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Milk
  • Egg
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Echalion Shallot

150 grams

Green Beans

300 grams

Gnocchi

150 grams

Chestnut Mushrooms

1 unit(s)

Garlic Clove

150 grams

Reduced Fat Creme Fraiche

½ bunch(es)

Flat Leaf Parsley

½ sachet(s)

Vegetable Stock Powder

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100 milliliter(s)

Water

Energy (kJ)1464 kJ
Energy (kcal)350 kcal
Fat6.5 g
of which saturates3.8 g
Carbohydrate57.2 g
of which sugars6.1 g
Dietary Fibre4.6 g
Protein15.9 g
Salt1.5 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

1

Put a large saucepan of water on to boil for the green beans. Heat a drizzle of oil in a large frying pan over medium heat and add the gnocchi. Cook, stirring occasionally, until golden all over. Remove from the pan and set aside (keep the pan!). Tip: Fry the gnocchi in batches if your pan isn't large enough!

2

Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms. Trim the green beans and chop into 3 pieces. Finely chop the parsley (stalks and all). 

3

Return the now empty frying pan to high heat and add a splash of oil. Add the mushrooms (in batches if necessary - don't overcrowd the pan or they will sweat not fry!) and cook, stirring occasionally, until they are golden brown, 5 mins. Reduce the heat to medium-low and add the shallot. Cook, stirring, for 3-4 mins, then add the garlic and cook for 1 minute more. If the pan gets too dry, add a splash of water.

4

Add the vegetable stock powder (see ingredients for amount) and water (see ingredients for amount) to the frying pan. Season with a pinch of pepper. Stir to dissolve the stock and simmer over medium heat until thickened, 8-10 mins. Meanwhile, add the green beans to the pan of boiling water. Cook for 3-4 mins. Drain in a colander and set aside.

5

Stir the crème fraîche into the mushroom sauce. Once heated through, add the gnocchi, green beans and half the parsley. Give it a good stir, then season to taste with salt and pepper if needed.

6

Divide the creamy gnocchi between bowls. Top with the hard Italian cheese and a sprinkling of the remaining parsley. Buon appetito!

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