Creamy Mushroom, Bacon & Leek Gnocchi
with Garlic Pangrattato & Parsley
Gnocchi really has it going on, these little pockets of deliciousness are stirred through a creamy sauce with bacon, mushrooms and leek for that comfort factor that we look for in any pasta. The fragrant hint of garlic in the sauce though adds a luxurious taste that will have your mouth watering.
Unfortunately, this week’s celery was in short supply, so we’ve replaced it with carrot. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
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 packet
gnocchi
(Contains Gluten, Sulphites; May be present Soy. )
1 packet
diced bacon
3 clove
garlic
1
carrot
1
leek
2 packet
portabello mushrooms
½ packet
panko breadcrumbs
(Contains Gluten(Wheat); )
1 sachet
Garlic & Herb Seasoning
½ bottle
cream
(Contains Milk; )
1 bag
parsley
Not included in your delivery
olive oil
⅓ cup
water
Nutrition Values
Utensils
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook gnocchi and diced bacon, tossing occasionally, until golden, 6-8 minutes. Transfer to a bowl.
TIP: Add extra oil if the gnocchi sticks to the pan.
• While the gnocchi is cooking, finely chop garlic and carrot. Thinly slice leek and portabello mushrooms. • Return the frying pan to medium-high heat with a generous drizzle of olive oil. • Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a bowl and season to taste.
• Return frying pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until just softened, 2-3 minutes. • Add carrot and leek and cook, until softened, 6-7 minutes.
• Add garlic & herb seasoning and the remaining garlic and cook until fragrant, 1 minute. • Add cream (see ingredients) and the water and simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat, then add the gnocchi and bacon mixture to the sauce and stir to combine. Season to taste.
• Divide creamy mushroom, bacon and leek gnocchi between plates. • Top with garlic pangrattato and tear over parsley to serve. Enjoy!
Little cooks: Add the finishing touch by tearing over the parsley.