Creamy Mushroom & Bacon Gnocchi
with Rocket & Pear Salad
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.
Ingredients
90 g
Diced Bacon
(May be present: Soy, Milk.)
2
Garlic
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
Baby Spinach Leaves
1 packet
Thickened Cream
(Contains: Milk;)
1 packet
Rocket
Cooking Steps
• Boil Kettle. • Finely chop brown onion. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Add onions, sliced mushrooms and diced bacon, breaking up with a spoon, until browned, 8-10 minutes.
• While mushrooms 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 if needed, 1/2 cup for 2 people / 1 cup for 4 people) Drain gnocchi, then return to saucepan. Drizzle with olive oil if needed.
• Reduce pan to a low heat, add Garlic & Herb seasoning and garlic, 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.
• 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.
• Divide the creamy mushroom and bacon gnocchi between bowls. • Sprinkle with the reserved Parmesan. Serve with the rocket and tomato salad. Enjoy!
