Pan-Fried Gnocchi & Creamy Mushrooms
with Balsamic Baby Leaves & Parmesan
Pillowy gnocchi meets a luscious mushroom sauce in this cosy, flavour-packed dish. Bright balsamic-glazed baby leaves and a sprinkle of Parmesan—comfort food with a twist!
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 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
2
Garlic
1 packet
Baby Spinach Leaves
1 sachet
Herb & Mushroom Seasoning
1 packet
Button Mushrooms
1 sachet
Vegetable Stock Powder
1 packet
Cream
(Contains: Milk; )
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 packet
Roasted almonds
(Contains: Almond; )
1 packet
Gnocchi
(Contains: Gluten, Wheat; May be present: Soy)
Not included in your delivery
¼ cup
water
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Thinly slice button mushrooms. • Finely chop garlic. • Roughly chop roasted almonds.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.
TIP: Add extra oil if the gnocchi sticks to the pan.
• Return the frying pan to medium-high heat, with a drizzle of olive oil. • Cook mushrooms until browned and softened, 8-10 minutes.
• Reduce heat to medium, then add garlic and herb & mushroom seasoning and cook until fragrant, 1-2 minutes. • Return gnocchi to pan, then add cream, vegetable stock powder and the water. • Add half the grated Parmesan cheese and stir to combine. Simmer until slightly reduced, 3-4 minutes. Season with pepper.
• Meanwhile, in a medium bowl combine baby leaves, balsamic glaze (see ingredients) and a drizzle of olive oil. Season to taste.
• Divide creamy mushroom gnocchi between bowls. Top with balsamic baby spinach. • Sprinkle with chopped roasted almonds and remaining parmesan to serve. Enjoy!
