Creamy Mushroom & Bacon Gnocchi
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Creamy Mushroom & Bacon Gnocchi

Creamy Mushroom & Bacon Gnocchi

with Rocket & Cucumber Salad

This mellow combination of buttery mushrooms, fragrant onion and baby spinach, tossed through golden pan-fried gnocchi, makes a meal that's pure comfort. Served with a slightly sweet and peppery salad, it's got the lot!

Allergens:
Gluten
•Wheat
•Milk

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2 clove

garlic

1 packet

sliced mushrooms

1 packet

gnocchi

(Contains Gluten, Wheat; May be present: Soy. )

1 bag

baby spinach leaves

1 bag

salad leaves

1 packet

diced bacon

(May be present: Soy. )

1 sachet

garlic & herb seasoning

1

cucumber

1 packet

light cooking cream

(Contains Milk;)

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

1

olive oil

¼ tsp

salt

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)3968 kJ
Fat45.4 g
of which saturates9.9 g
Carbohydrate98.8 g
of which sugars10.7 g
Protein31.3 g
Sodium2741 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Instructions

1
1

• Finely chop brown onion. Finely chop garlic.

2
2

• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook onion, stirring, until softened, 5 minutes. • Add the sliced mushrooms and diced bacon and cook, breaking up with a spoon, until browned, 8-10 minutes. Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes.

3
3

• While the mushrooms are cooking, heat a second large frying pan over a medium-high heat with a generous drizzle of olive oil. • When the oil is hot, cook the gnocchi, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper. Transfer to a plate.

TIP: Add extra oil if the gnocchi is sticking to the pan.

4
4

• Reduce the pan with the veggies to a low heat, then add the light cooking cream, the salt, shaved Parmesan cheese (reserve some for garnish!) and baby spinach leaves. Cook, stirring, until heated through, 1-2 minutes. • Add the gnocchi. Stir to combine then remove from heat.

5
5

• Thinly slice cucumber. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the rocket leaves and cucumber. Toss to coat.

6
6

• Divide the creamy mushroom, bacon and Parmesan gnocchi between bowls. Sprinkle with the reserved Parmesan. Serve with the rocket and cucumber salad. Enjoy!