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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gnocchi(ContainsGluten, EggMay be present Milk, Soy)
light cooking cream(ContainsMilk)
grated Parmesan cheese(ContainsMilk)
baby spinach leaves
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.