Pan-Fried Gnocchi & Creamy Mushrooms
with Zingy Rocket & Parmesan- Almond
- Gluten
- Sulphites
- Milk
- Soy
- May contain traces of allergens
Ingredients
1
Button Mushrooms
Garlic
1
Lemon
1
Roasted almonds
(Contains: Almond; )
1
Gnocchi
(Contains: Gluten, Sulphites; May be present: Soy)
1
Cream
(Contains: Milk; )
1
Vegetable Stock Powder
1
Grated Parmesan Cheese
(Contains: Milk; )
1
Rocket leaves
Not included in your delivery
1
olive oil
water
Nutrition Values
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!
