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 tasty rocket and pear salad, it's got the lot!
Always refer to the product label for the most accurate ingredient and allergen information.
shaved Parmesan cheese(ContainsMilk)
baby spinach leaves
Finely chop the brown onion and garlic (or use a garlic press). Thinly slice the button mushrooms.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the mushrooms and butter and cook until browned and softened, 8-10 minutes.
Heat a separate large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add 1/2 the gnocchi in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with a pinch of salt and pepper. Transfer to a plate. Repeat with the remaining gnocchi. TIP: Add more olive oil if the gnocchi is sticking to the pan. TIP: No need to boil the gnocchi before frying!
Return the pan with the mushrooms to a low heat and stir in the pure cream (see ingredients list), salt, shaved Parmesan cheese and baby spinach leaves. When the mixture is heated through, add the pan-fried gnocchi to the creamy mushroom mixture and stir to combine.
Thinly slice the pear (see ingredients list). In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Add the rocket leaves and pear to the bowl with the dressing and toss to coat.
Divide the creamy mushroom and Parmesan gnocchi between bowls. Serve with the rocket and pear salad.