Mushroom and Pancetta Gnocchi

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

Recipe Development TeamPublished on May 11, 2016

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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!

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

Energy (kJ)2414 kJ

Energy (kcal)559 kcal

Fat30 g

of which saturates15 g

Carbohydrate50 g

of which sugars5 g

Protein20 g

Salt0.8 g

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

Utensils

•Knife

•Grill Pan

•Pot

•Bowl

Cooking Instructions and Tips

Peel and finely chop the echalion shallot and the garlic. Clean the 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 1 tbsp of oil in a frying pan over high heat. Add the 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 has started to crisp up. Then, add the chopped echalion shallot and garlic and cook for a few more mins.

Return the mushrooms to the pan along with 100ml of water and a few grinds of pepper. Allow to simmer over medium heat for 8-10 mins until thickened. Meanwhile, bring a pot of water to the boil with ¼ tsp of salt.

In another frying pan, heat 1 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 your mushroom sauce. Add your gnocchi and your broccoli to the sauce and give it all a good stir. Taste for seasoning and add more salt and pepper as you wish.

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