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Creamy Mushroom Gnocchi & Herby Garlic Crumb
Creamy Mushroom Gnocchi & Herby Garlic Crumb

Creamy Mushroom Gnocchi & Herby Garlic Crumb

with Goat Cheese

We take our gnocchis very seriously and this one is seriously delicious. Stirred to creamy perfection in the pan with meaty mushrooms and wilted spinach, all you have to do is sprinkle over the herby garlic crumb to take it to new heights.

Tags:
Veggie
Allergens:
Milk
Gluten
Wheat

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 sachet

Vegetable Stock Pot

1 packet

Light Cooking Cream

1

Garlic

1 packet

Baby Spinach Leaves

1 packet

Sliced Mushrooms

1 packet

Gnocchi

1 packet

Parsley

1 packet

Marinated Goat Cheese

1 packet

Panko Breadcrumbs

1

Lemon

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories804 kcal
Energy (kJ)3360 kJ
Fat32.5 g
of which saturates16.1 g
Carbohydrate97.2 g
of which sugars5.6 g
Dietary Fibre7.1 g
Protein25.3 g
Sodium1670 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.

TIP: Add extra oil if the gnocchi sticks to the pan.

2

• Meanwhile, finely chop garlic and parsley. • Zest lemon to get a pinch then slice into wedges.

3

• Return pan to medium-high heat with a good drizzle of olive oil. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 2-3 minutes. • Add garlic, parsley and lemon zest and cook until fragrant, 1 minute. Transfer to a bowl and season to taste.

4

• Wipe out frying pan and return to medium-high heat with a good drizzle of marinated goat cheese oil. • Cook sliced mushrooms, until browned and softened, 6-8 minutes.

5

• Reduce heat to medium and stir in light cooking cream, vegetable stock pot, a good squeeze of lemon juice and a splash of water until combined, 1 minute. • Remove pan from heat and add baby spinach leaves and cooked gnocchi, tossing until wilted and combined. Season generously with pepper.

6

• Divide creamy mushroom gnocchi between bowls. • Crumble over goat cheese and top with herby garlic crumb. Serve with remaining lemon wedges. Enjoy!

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