Creamy Mushroom Gnocchi
with Pine Nuts & Parmesan
This mellow combination of buttery mushrooms, fragrant onions and baby spinach makes this meal homey and comforting. Tossed through golden pan-fried gnocchi and topped with toasted pine nuts, here's a moreish bowl you won't be able to resist!
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 unit
onion
2 clove
garlic
1 bunch
parsley
1 packet
Shaved Parmesan Cheese
(Contains: Milk; )
1 packet
pine nuts
(Contains: Tree Nuts; May be present: Gluten, Peanuts, Sesame, Milk, Soy)
1 punnet
sliced mushrooms
¾ packet
gnocchi
(Contains: Gluten, Sulphites; May be present: Soy)
½ tub
cooking cream
(Contains: Milk; )
1 bag
baby spinach leaves
Not included in your delivery
olive oil
20 g
butter
(Contains: Milk; )
¼ tsp
salt
Nutrition Values
Utensils
Cooking Steps
Finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely chop the parsley leaves.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and cook, stirring, for 5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the sliced mushrooms and butter and cook for a further 8-10 minutes, or until browned and softened.
While the veggies are cooking, heat a separate large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Transfer to a small bowl.
Return the large frying pan to a medium-high heat with a generous drizzle of olive oil. TIP: The oil will help the gnocchi turn golden! Once the oil is hot, add the gnocchi (see ingredients list) in a single layer and fry, tossing occasionally, for 6-8 minutes, or until golden. TIP: If the gnocchi doesn't fit in a single layer, fry in batches so it becomes golden! Season with a pinch of salt and pepper. TIP: Add more olive oil if the gnocchi is sticking to the pan.
Return the pan containing the mushrooms to a low heat and stir in the cooking cream (see ingredients list), salt (see ingredients list), baby spinach leaves, shaved Parmesan cheese and 1/2 the parsley. Cook, stirring, for 4-5 minutes, or until the cheese has melted. Add the gnocchi to the pan and stir to combine.
Divide the creamy mushroom gnocchi between bowls and top with the golden pine nuts and remaining parsley.
