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Creamy Mushroom & Bacon Gnocchi
Creamy Mushroom & Bacon Gnocchi

Creamy Mushroom & Bacon Gnocchi

with Rocket & Pear Salad

This mellow combination of buttery mushrooms, fragrant onion, bacon and baby spinach, tossed through pillowy parcels of 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

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

brown onion

2 clove

garlic

1 packet

sliced mushrooms

1 packet

gnocchi

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

1 sachet

garlic & herb seasoning

1 packet

thickened cream

(Contains: Milk;)

1 packet

Parmesan cheese

(Contains: Milk;)

1 packet

baby spinach leaves

1

tomato

1 packet

rocket leaves

Not included in your delivery

olive oil

drizzle

balsamic vinegar

Nutritional Values

Energy (kJ)3476 kJ
Calories830 kcal
Fat38.8 g
of which saturates17.3 g
Carbohydrate87.9 g
of which sugars11.5 g
Dietary Fibre8.6 g
Protein28.1 g
Sodium1839 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Frying Pan
Saucepan

Cooking Steps

1
1

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

2
2

• 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.

3
3

• Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook gnocchi in boiling water until floating on the surface, 2-3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), if needed. Drain gnocchi, then return to saucepan. Drizzle with olive oil, if needed.

4
4

• To the pan with the veggies, reduce heat to low. Add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Add thickened cream, a good pinch of salt, Parmesan cheese (reserve some for garnish!) and baby spinach leaves. Cook, stirring, until heated through, 1-2 minutes. • Add cooked gnocchi, stir to combine, then remove from heat.

5
5

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

6
6

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

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