HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mushroom & Parmesan Gnocchi
Creamy Mushroom & Parmesan Gnocchi

Creamy Mushroom & Parmesan Gnocchi

with Rocket & Pear Salad

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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 tasty rocket and pear salad, it's got the lot!


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Preparation Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount


brown onion

2 clove


1 punnet

sliced mushrooms

1 packet



1 packet

light cooking cream


1 packet

grated Parmesan cheese


1 bag

baby spinach leaves



1 bag

rocket leaves

Not included in your delivery

Olive Oil

20 g



¼ tsp


½ tbs

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3559 kJ
Fat39.9 g
of which saturates20.6 g
Carbohydrate98 g
of which sugars12.2 g
Protein25 g
Sodium1899 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Finely chop the brown onion. Finely chop the garlic.


Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the sliced mushrooms and butter and cook until browned and softened, 8-10 minutes. Add the garlic and cook until fragrant, 1-2 minutes.


Heat a generous drizzle of olive oil in a separate large frying pan over a medium-high heat. When the oil is hot, add 1/2 the gnocchi in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper. Transfer to a plate. Repeat with the remaining gnocchi. TIP: Add more olive oil if the gnocchi is sticking to the pan. TIP: No need to boil the gnocchi before frying!


Return the pan containing the mushrooms to a low heat and stir in the light cooking cream, salt, grated Parmesan cheese (reserve some for garnish!) and baby spinach leaves until wilted, 1-2 minutes. When the mixture is heated through, add the gnocchi to the pan and stir to combine.


Thinly slice the pear (see ingredients). In a medium bowl, combine the balsamic vinegar and a good drizzle of olive oil. Add the rocket leaves and pear to the dressing and toss to coat.


Divide the creamy mushroom and Parmesan gnocchi between bowls. Sprinkle over any reserved Parmesan. Serve with the rocket and pear salad.