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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!

Tags:Veggie
Allergens:MilkGlutenEgg

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

2 clove

garlic

1 punnet

sliced mushrooms

1 packet

gnocchi

(ContainsGluten, EggMay be present Milk, Soy)

1 packet

light cooking cream

(ContainsMilk)

1 packet

grated Parmesan cheese

(ContainsMilk)

1 bag

baby spinach leaves

½

pear

1 bag

rocket leaves

Not included in your delivery

Olive Oil

20 g

butter

(ContainsMilk)

¼ tsp

salt

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
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion. Finely chop the garlic.

2

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.

3

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!

4

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.

5

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.

6

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