Creamy Mushroom Gnocchi
with Spinach
We think that pan-fried gnocchi with crème fraîche is not only super tasty but incredibly easy to make! The gnocchi has a crispy coating and a pillow-like centre, accompanied by sliced mushrooms, tasty spinach, cheese and flat leaf parsley. We'd say we’ve made our own delicacy with this twist on a classic Italian dish!
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
1
Wild Mushroom Paste
250
Sliced Mushrooms
350
Gnocchi
(Contains Cereals containing gluten May contain Egg, Milk)
1
Garlic Clove
1
Flat Leaf Parsley
112.5
Creme Fraiche
(Contains Milk)
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
125
Baby Spinach
Not included in your delivery
150
Water for the Sauce
Nutritional information
Utensils
Instructions
Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).
Heat a glug of oil in a frying pan on medium-high heat.When hot, add the gnocchi (see ingredients for amounts) and season with salt and pepper.Cook until golden and crispy, 8-10 mins. Stir to turn the gnocchi occasionally so they colour evenly.Once nicely golden, transfer the gnocchi to a plate.TIP: Do this in batches if necessary.
Meanwhile, heat another drizzle of oil in another large frying pan on high heat.Add the sliced mushrooms and season with salt and pepper.Cook, stirring regularly, until browned, 6-8 mins.Lower the heat to medium then add the garlic and cook for a further 1 minute.
Add the water to the pan (see ingredients for amount), along with the mushroom paste and creme fraiche.Stir to combine and bring to a bubble. Simmer for 1 minute.
Add the spinach a handful at a time, stirring, until it has all wilted, 2-3 mins.Return the gnocchi to the pan, stir to combine and cook until everything is piping hot. TIP: Add a splash of water at this stage, if the sauce is a bit thick.Season the sauce to taste with salt and pepper.Remove the pan from the heat and get ready to serve!
Share the gnocchi between your plates.Finish with a sprinkle of parsley and the hard Italian cheese. Enjoy!
