[Veg Gourmet] Creamy Mushroom Gnocchi & Herby Garlic Crumb
with Goat Cheese
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 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten; May be present: Gluten, Soy.)
1 packet
Gnocchi
(Contains: Wheat, Gluten; May be present: Soy.)
1 packet
Light Cooking Cream
(Contains: Milk;)
1
Lemon
1
Garlic
1 packet
Parsley
1 packet
Baby Spinach Leaves
1 packet
Marinated Goat Cheese
(Contains: Milk;)
1 sachet
Vegetable Stock Pot
1 packet
Sliced Mushrooms
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!
