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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Garlic Paste
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Rocket
1 packet
Baby Spinach Leaves
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Sliced Mushrooms
1
Brown Onion
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1
Tomato
1 sachet
Garlic & Herb Seasoning
1 packet
Balsamic Vinaigrette Dressing
Utensils
Cooking Steps
• Half-fill a large saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Cook gnocchi in the boiling water until floating on the surface, 2-3 minutes. • Reserve pasta water (1/4 cup for 2 people / 1/2 cup for 4 people). Drain gnocchi, then return to saucepan.
• Meanwhile, finely chop brown onion. Roughly chop tomato. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion and sliced mushrooms, stirring, until softened, 6-8 minutes. • Add garlic paste and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes.
• Reduce heat to medium-low then stir in plant-based cooking cream, the salt, reserved pasta water, Parmesan cheese (reserve some for garnish!) and baby spinach leaves, cook until heated through, 1-2 minutes. • Remove pan from heat and stir through cooked gnocchi until combined. Season to taste. • In a medium bowl, combine tomato, rocket leaves and balsamic vinaigrette dressing. Season.
• Divide creamy mushroom and Parmesan gnocchi between bowls. • Sprinkle with the reserved Parmesan. • Serve with rocket and tomato salad. Enjoy!
