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Pesto, Mushroom & Parmesan Gnocchi

Pesto, Mushroom & Parmesan Gnocchi

with Rocket & Pear Salad

Vegetarian
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What do you get when you coat golden nuggets of gnocchi with pesto and Parmesan? An Italian-inspired dish that will have you licking the bowl clean, that's what! Team it with a refreshing rocket and pear salad to balance out the rich flavours, and you've got all kinds of yum.

Tags:Veggie
Allergens:MilkGlutenTree Nuts

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 Time20 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)

1 packet

basil pesto

(ContainsMilk, Tree NutsMay be present Egg)

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)

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2889 kJ
Fat22.8 g
of which saturates9.4 g
Carbohydrate95.1 g
of which sugars9.3 g
Dietary Fibre0 g
Protein22.5 g
Cholesterol0 mg
Sodium1611 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 and garlic.

2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter and cook until browned and softened, 5-6 minutes. Remove from the heat.

3

While the mushrooms are cooking, heat a second large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, fry the gnocchi in batches, tossing, until golden, 6-8 minutes. Season with salt and pepper. Transfer to a large bowl.

TIP: No need to boil the gnocchi before frying! Add more olive oil if the gnocchi is sticking to the pan.

4

Return the pan containing the mushrooms to a low heat and stir in the basil pesto and grated Parmesan cheese. Once heated through, add the baby spinach leaves and gnocchi and stir to combine. Season to taste.

5

Thinly slice the pear (see ingredients). In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Add the rocket leaves and pear to the dressing and toss to coat.

6

Divide the pesto, mushroom and Parmesan gnocchi between bowls. Serve with the rocket and pear salad.