Creamy Mushroom & Bacon Gnocchi
with Rocket & Cucumber Salad
This mellow combination of buttery mushrooms, fragrant onion and baby spinach, tossed through golden pan-fried gnocchi, makes a meal that's pure comfort. Served with a slightly sweet and peppery salad, it's got the lot!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
brown onion
2 clove
garlic
1 packet
sliced mushrooms
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1 bag
salad leaves
1 packet
diced bacon
(May be present: Soy. )
1 sachet
garlic & herb seasoning
1
cucumber
1 packet
light cooking cream
(Contains Milk;)
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
¼ tsp
salt
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Finely chop brown onion. Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook onion, stirring, until softened, 5 minutes. • Add the sliced mushrooms and diced bacon and cook, breaking up with a spoon, until browned, 8-10 minutes. Add garlic and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes.
• While the mushrooms are cooking, heat a second large frying pan over a medium-high heat with a generous drizzle of olive oil. • When the oil is hot, cook the gnocchi, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper. Transfer to a plate.
TIP: Add extra oil if the gnocchi is sticking to the pan.
• Reduce the pan with the veggies to a low heat, then add the light cooking cream, the salt, shaved Parmesan cheese (reserve some for garnish!) and baby spinach leaves. Cook, stirring, until heated through, 1-2 minutes. • Add the gnocchi. Stir to combine then remove from heat.
• Thinly slice cucumber. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the rocket leaves and cucumber. Toss to coat.
• Divide the creamy mushroom, bacon and Parmesan gnocchi between bowls. Sprinkle with the reserved Parmesan. Serve with the rocket and cucumber salad. Enjoy!