Creamy Mushroom & Parmesan Gnocchi
with Balsamic Pear Salad
- Milk
- Gluten
- Sulphites
- Soy
- May contain traces of allergens
This mellow combination of buttery mushrooms, fragrant onion and baby spinach, tossed through golden pan-fried gnocchi, makes a meal that's homey and comforting. Served with a sharp balsamic pear salad, it's got the lot! *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
Brown Onion
2
portabello mushrooms
1 packet
gnocchi
(Contains: Gluten, Sulphites; May be present: Soy)
½ bottle
cream
(Contains: Milk; )
1 bag
baby spinach leaves
½
pear
1 bag
salad leaves
3 clove
garlic
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
Not included in your delivery
olive oil
30 g
butter
(Contains: Milk; )
½ tsp
salt
¼ cup
water
½ tbs
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic and onion. Thinly slice portabello mushrooms.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onion, stirring, until softened, 5 minutes. • Add garlic and cook until fragrant, 1 minute. • Add mushrooms and the butter and cook until browned and softened, 4-6 minutes.
• Meanwhile, heat a second large frying pan over medium-high heat with a generous drizzle of olive oil. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper. Transfer to a plate.
TIP: Add more olive oil if the gnocchi is sticking to the pan.
• Reduce the pan of mushrooms to low heat, then stir in cream (see ingredients), the salt, water, grated Parmesan cheese and baby spinach leaves. • When the mixture is heated through, return gnocchi to the pan and stir to combine.
• Thinly slice pear (see ingredients). • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Add salad leaves and pear and toss to coat.
• Divide creamy mushroom and Parmesan gnocchi between bowls. • Serve with balsamic pear salad. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the rich, creamy mushroom sauce, though some found it a bit heavy; adding bacon boosted flavour for several.
- Ease of prep: Pan-frying the gnocchi created a delightful crispy exterior and soft interior; some found the timing instructions off.
- Suggestions: Consider adding protein like chicken or veggie sausage; try baking the gnocchi for a crispy texture.
- Next-day meals: Leftovers kept well, making for tasty next-day lunches.
- Texture: Some found the gnocchi chewy or dense; cooking in water first or baking might improve texture.
