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Creamy Mushroom & Parmesan Gnocchi

Creamy Mushroom & Parmesan Gnocchi

with Rocket & Pear Salad

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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!

Allergens:MilkGluten

Always refer to the product label for the most accurate ingredient and allergen information.

Total Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

brown onion

2 clove

garlic

1 packet

shaved Parmesan cheese

(ContainsMilk)

1 punnet

button mushrooms

1 packet

gnocchi

(ContainsGluten)

½ bottle

pure cream

(ContainsMilk)

1 bag

baby spinach leaves

1 bag

rocket leaves

½ unit

pear

Not included in your delivery

olive oil

20 g

butter

(ContainsMilk)

¼ tsp

salt

2 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3800 kJ
Fat42.8 g
of which saturates26.7 g
Carbohydrate96.6 g
of which sugars12.9 g
Protein26.6 g
Sodium1910 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Finely chop the brown onion and garlic (or use a garlic press). Thinly slice the button mushrooms.

2

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.

3

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!

4

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.

5

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.

6

Divide the creamy mushroom and Parmesan gnocchi between bowls. Serve with the rocket and pear salad.