Creamy Cauliflower, Bacon & Mushroom Gnocchi

Name: Creamy Cauliflower, Bacon & Mushroom Gnocchi with Thyme & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 portion cauliflower; 1 Brown Onion; 2 clove garlic; 1 bag thyme; 1 packet gnocchi; 1 sachet Garlic & Herb Seasoning; ½ sachet Mushroom Powder; ½ bottle cream; ½ cup water; 1 bag baby spinach leaves; 1 pinch chilli flakes; 1 packet diced bacon; 1 packet Grated Parmesan Cheese

with Thyme & Parmesan

Get up to $175 off

Gnocchi is going to knock your socks off with it’s creamy cauliflower and mushroom sauce. It will dazzle with fragrant thyme and let's include that lovely Parmesan cheesiness with bits of bacon everyone loves in a pasta. Gnocchi is unstoppable tonight, best to get eating before it’s all gone!

Allergens:

Gluten

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time

DifficultyMedium

Ingredients

Serving amount

1 portion

cauliflower

Brown Onion

2 clove

garlic

1 bag

thyme

1 packet

gnocchi

1 sachet

Garlic & Herb Seasoning

½ sachet

Mushroom Powder

½ bottle

cream

1 bag

baby spinach leaves

1 pinch

chilli flakes

1 packet

diced bacon

1 packet

Grated Parmesan Cheese

Not included in your delivery

olive oil

½ cup

water

Nutrition Values

Energy (kJ)4691 kJ

Fat62.8 g

of which saturates37.1 g

Carbohydrate100 g

of which sugars12.2 g

Protein35.2 g

Sodium2469 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 240ºC/220ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.

• Meanwhile, thinly slice onion. Finely chop garlic. Pick the thyme.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When 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.

• Return frying pan to medium-high heat with a drizzle of olive oil. Cook onion and diced bacon, breaking up with a spoon, until tender, 5-6 minutes. • Add garlic, thyme, garlic & herb seasoning and mushroom powder (see ingredients), and cook until fragrant, 1-2 minutes.

• Reduce heat to medium, then add cream (see ingredients), cooked gnocchi and the water, and stir until thickened, 1-2 minutes. • Remove from heat, then add grated Parmesan cheese, roasted cauliflower and baby spinach leaves and stir until wilted.