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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Vegetable Stock Pot
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Garlic
1 packet
Baby Spinach Leaves
1 packet
Sliced Mushrooms
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy.)
1 packet
Parsley
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 packet
Panko Breadcrumbs
(Contains: Gluten, Wheat; May be present: Soy.)
1
Lemon
Not included in your delivery
1 drizzle
olive oil
Cooking Steps
• 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.
• Meanwhile, finely chop garlic and parsley. • Zest lemon to get a pinch then slice into wedges.
• 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.
• 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.
• 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.
• Divide creamy mushroom gnocchi between bowls. • Crumble over goat cheese and top with herby garlic crumb. Serve with remaining lemon wedges. Enjoy!
