Creamy Cauliflower & Mushroom Gnocchi
with Thyme & Parmesan
Gnocchi is going to knock your socks off with it’s creamy cauliflower and mushroom sauce. It will dazzle with fragrant thyme and let's include that lovely Parmesan cheesiness everyone loves in a pasta. Gnocchi is unstoppable tonight, best to get eating before it’s all gone!
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
Ingredients
1 portion
cauliflower
1
Brown Onion
2 clove
garlic
1 bag
thyme
1 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1 sachet
Garlic & Herb Seasoning
½ sachet
Mushroom Powder
½ bottle
cream
(Contains Milk; )
1 bag
baby spinach leaves
1 pinch
chilli flakes
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
½ cup
water
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240ºC/220ºC fan-forced. • Chop cauliflower (including stalk!) into small florets. • Place cauliflower on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, thinly slice onion. Finely chop garlic. Pick the thyme leaves.
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When 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. Cook onion until tender, 3-5 minutes. • Add garlic, thyme, garlic & herb seasoning and mushroom powder (see ingredients), and cook until fragrant, 1-2 minutes.
• Reduce heat to medium, then add cream (see ingredients), cooked gnocchi and the water, and stir until thickened, 1-2 minutes. • Remove from heat, then add grated Parmesan cheese, roasted cauliflower and baby spinach leaves, and stir until wilted.
• Divide creamy cauliflower and mushroom gnocchi between bowls. Garnish with a pinch of chilli flakes (if using). Enjoy!