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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:
Milk
Gluten
Wheat

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
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2 clove

garlic

1 packet

sliced mushrooms

1 packet

thickened cream

(Contains Milk;)

1 sachet

garlic & herb seasoning

1 packet

gnocchi

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

1 bag

baby spinach leaves

1

tomato

1 bag

rocket leaves

1 packet

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

¼ tsp

salt

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)3029 kJ
Fat31.6 g
of which saturates14.4 g
Carbohydrate86.7 g
of which sugars10.9 g
Protein20.5 g
Sodium1596 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray

Instructions

1
1

• Boil the kettle. • Finely chop brown onion. • Finely chop garlic.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and sliced mushrooms, and cook, stirring, until browned and softened, 6-8 minutes.

3
3

• While veggies are cooking, half-fill a large saucepan with boiling water. Add a generous pinch of salt. • Cook gnocchi in boiling water, until floating on the surface, 2-3 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain gnocchi, then return to saucepan. Drizzle with olive oil to prevent sticking.

4
4

• When the mushrooms are browned and softened reduce the heat to low, then add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Add thickened 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 creamy mushroom and Parmesan gnocchi between bowls. • Sprinkle with the reserved Parmesan. Serve with the rocket and tomato salad. Enjoy!