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Pan-Fried Gnocchi & Creamy Mushrooms
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Pan-Fried Gnocchi & Creamy Mushrooms

Pan-Fried Gnocchi & Creamy Mushrooms

with Zingy Rocket & Parmesan

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

1

Button Mushrooms

Garlic

1

Lemon

1

Roasted almonds

1

Gnocchi

1

Cream

1

Vegetable Stock Powder

1

Grated Parmesan Cheese

1

Rocket leaves

Not included in your delivery

1

olive oil

water

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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

1

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

2

• 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.

3

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

4

• 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.

5

• Meanwhile, in a medium bowl combine rocket leaves, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.

6

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