Creamy Mushroom Gnocchi
with Mushrooms & Broccoli
Pan-frying gnocchi brings a whole extra dimension to these pillowy little dumplings. The golden, crispy exterior provides a beautiful contrast with today's creamy mushroom sauce. As an added bonus it's incredibly easy to make, leaving you plenty of time to put your feet up. Enjoy!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
300
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
1
Echalion Shallot
2
Garlic Clove
150
Chestnut Mushrooms
½
Flat Leaf Parsley
200
Broccoli Florets
1
Vegetable Stock Powder
150
Creme Fraiche
(Contains Milk)
1
Truffle Zest
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
100
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200 ℃. Heat a drizzle of oil in a large frying pan over medium heat and add the gnocchi. Cook, stirring occasionally, until golden all over, about 8 mins. Once cooked, remove from the pan and set aside (keep the pan!). TIP: Fry the gnocchi in batches if your pan isn't large enough!
Meanwhile, halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Thinly slice the mushrooms. Finely chop the parsley (stalks and all). Pop the broccoli florets on a roasting tray and drizzle with oil and add a pinch of salt and pepper. Roast until golden and just tender, 10-12 mins.
Return the now empty frying pan to high heat and add a splash of oil. Add the mushrooms (in batches if necessary - don't overcrowd the pan or they will sweat not fry!) and a pinch of salt and pepper. Cook, stirring occasionally, until they are golden brown, 5 mins. Reduce the heat to medium-low and add the shallot. Cook, stirring, for 3-4 mins, then add the garlic and cook for 1 minute more.
Add the vegetable stock powder and water (see ingredients for amount) to the frying pan. Season with a pinch of pepper. Stir to dissolve the stock and simmer over medium heat until thickened, 8-10 mins.
Stir the crème fraîche and truffle powder into the mushroom sauce. Tip: add a bit of the truffle powder then taste and add as much as you like - it has a strong flavour! Once heated through, add the gnocchi, broccoli and half the parsley. Give it a good stir, then season to taste with salt and pepper if needed. Add a splash of water if the sauce is a bit thick.
Divide the creamy gnocchi between bowls. Top with the hard Italian cheese and a sprinkling of the remaining parsley. Buon appetito!
