Creamy Mushroom & Parmesan Gnocchi
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Creamy Mushroom & Parmesan Gnocchi

Creamy Mushroom & Parmesan Gnocchi

with Rocket & Pear Salad

This mellow combination of buttery mushrooms, fragrant onion and baby spinach, tossed through golden pan-fried gnocchi, makes a meal that's homey and comforting. Served with a tasty rocket and pear salad, it's got the lot!

Allergens:
Milk
Gluten
Sulphites

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

Total Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 unit

onion

2 clove

garlic

1 packet

Shaved Parmesan Cheese

(Contains Milk; )

1 punnet

button mushrooms

1 packet

gnocchi

(Contains Gluten, Sulphites; May be present Soy. )

½ bottle

Pure Cream

(Contains Milk; )

1 bag

baby spinach leaves

1 bag

salad leaves

½ unit

pear

Not included in your delivery

olive oil

20 g

butter

(Contains Milk; )

¼ tsp

salt

2 tsp

balsamic vinegar

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Nutrition Values

/ per serving
Energy (kJ)0 kJ
Calories3800 kcal
Fat42.8 g
of which saturates26.7 g
Carbohydrate96.6 g
of which sugars12.9 g
Dietary Fibre0 g
Protein26.6 g
Cholesterol0 mg
Sodium1910 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.

Utensils

Large Non-Stick Pan

Instructions

Get Prepped
1

Finely chop the brown onion and garlic (or use a garlic press). Thinly slice the button mushrooms.

Cook the veggies
2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the mushrooms and butter and cook until browned and softened, 8-10 minutes.

Toast the pine nuts
3

Heat a separate large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add 1/2 the gnocchi in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with a pinch of salt and pepper. Transfer to a plate. Repeat with the remaining gnocchi. TIP: Add more olive oil if the gnocchi is sticking to the pan. TIP: No need to boil the gnocchi before frying!

Pan-fry the potato gnocchi
4

Return the pan with the mushrooms to a low heat and stir in the pure cream (see ingredients list), salt, shaved Parmesan cheese and baby spinach leaves. When the mixture is heated through, add the pan-fried gnocchi to the creamy mushroom mixture and stir to combine.

Add sauce to the gnocchi
5

Thinly slice the pear (see ingredients list). In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Add the rocket leaves and pear to the bowl with the dressing and toss to coat.

Serve up
6

Divide the creamy mushroom and Parmesan gnocchi between bowls. Serve with the rocket and pear salad.