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Creamy Mushroom, Bacon & Parmesan Gnocchi
Creamy Mushroom, Bacon & Parmesan Gnocchi

Creamy Mushroom, Bacon & Parmesan Gnocchi

with Rocket & Tomato Salad

This mellow combination of buttery mushrooms, crispy bacon, 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
Soy

The quantities provided above are averages only.

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;)

1 packet

diced bacon

(May be present: Soy, Milk.)

Not included in your delivery

olive oil

¼ tsp

salt

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3915 kJ
Fat44.9 g
of which saturates9.7 g
Carbohydrate99.2 g
of which sugars10.7 g
Protein30.5 g
Sodium2717 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan

Cooking Steps

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 diced bacon and cook, breaking up bacon 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 mushrooms are cooking, heat a second large frying pan over 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 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 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, bacon and Parmesan gnocchi between bowls. • Sprinkle with the reserved Parmesan. Serve with the rocket and tomato salad. Enjoy!

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