Pan-Fried Gnocchi & Creamy Mushrooms

Name: Pan-Fried Gnocchi & Creamy Mushrooms with Zingy Rocket & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 olive oil; water; 1 Button Mushrooms; Garlic; 1 Lemon; 1 Roasted almonds; 1 Gnocchi; 1 Cream; 1 Vegetable Stock Powder; 1 Grated Parmesan Cheese; 1 Rocket leaves

with Zingy Rocket & Parmesan

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Pillowy gnocchi meets a luscious mushroom sauce in this cosy, flavour-packed dish. Bright balsamic glaze baby-spinach and a sprinkle of Parmesan—comfort food with a twist!

Tags:

Veggie

Allergens:

Almond

•Gluten

•Schwefeldioxide und Sulfite

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

Button Mushrooms

Garlic

Lemon

Roasted almonds

Gnocchi

Cream

Vegetable Stock Powder

Grated Parmesan Cheese

Rocket leaves

Not included in your delivery

olive oil

water

Nutrition Values

Energy (kJ)4439 kJ

Calories1061 kcal

Fat65.9 g

of which saturates36 g

Carbohydrate80.7 g

of which sugars6.2 g

Dietary Fibre7.1 g

Protein30.3 g

Sodium1453 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

• Thinly slice button mushrooms. Finely chop garlic. • Zest lemon to get a pinch and slice into wedges. Roughly chop roasted almonds.

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When the oil is hot, fry gnocchi, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.

TIP: Add extra oil if the gnocchi sticks to the pan.

• Return frying pan to medium-high heat, with a drizzle of olive oil. • Add mushrooms and cook until browned and softened, 8-10 minutes.

• Reduce heat to medium, add garlic and herb & mushroom seasoning, and cook until fragrant, 1-2 minutes. • Return gnocchi to pan, then add longlife cream, vegetable stock powder, lemon zest 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 rocket leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

• Divide creamy mushroom gnocchi between bowls. Top with lemony rocket. • Sprinkle over roasted almonds and remaining parmesan. Serve with remaining lemon wedges. Enjoy!