Creamy Mushroom & Parmesan Gnocchi
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Creamy Mushroom & Parmesan Gnocchi

Creamy Mushroom & Parmesan Gnocchi

with Rocket & Tomato 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!

Tags:
Veggie
•Climate Superstar
Allergens:
Gluten
•Wheat
•Milk
•Soy

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

garlic & herb seasoning

1 packet

gnocchi

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

1 packet

Parmesan cheese

(Contains Milk;)

1 bag

baby spinach leaves

1

tomato

1 bag

rocket leaves

1 packet

Plant-Based Cooking Cream

(Contains Soy;)

Not included in your delivery

olive oil

¼ tsp

salt

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)3527 kJ
Fat38.2 g
of which saturates7.2 g
Carbohydrate98.4 g
of which sugars10.2 g
Protein23.5 g
Sodium2286 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Large Frying 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 medium-high heat. Cook onion, stirring, until softened, 5 minutes. • Add sliced mushrooms and cook, until browned and softened, 6-8 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 medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook 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 pan with the veggies to a low heat, then add plant-based cooking cream, the salt, Parmesan cheese (reserve some for garnish!) and baby spinach leaves. Cook, stirring until heated through, 1-2 minutes. • Add pan-fried gnocchi. Stir to combine then remove from heat.

5
5

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

6
6

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