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

Instructions

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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