Creamy Mushroom & Parmesan Gnocchi
with Cos Lettuce & Pear 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 current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
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 packet
light cooking cream
(Contains Milk;)
2 bag
parsley
½
pear
½ head
cos lettuce
1 packet
grated Parmesan cheese
(Contains Milk;)
Not included in your delivery
1
olive oil
20 g
butter
(Contains Milk;)
¼ tsp
salt
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
Finely chop the brown onion. Finely chop the garlic. Roughly chop the parsley.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 5 minutes. Add the sliced mushrooms and butter and cook until browned and softened, 8-10 minutes. Add the garlic and cook 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 and grated Parmesan cheese (reserve some for garnish!). Add the gnocchi and parsley. Stir to combine, then remove from heat.
Thinly slice the pear (see ingredients). Finely shred the cos lettuce head (see ingredients).In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add the cos lettuce leaves and pear. Toss to coat.
Divide the creamy mushroom and Parmesan gnocchi between bowls. Sprinkle with the reserved Parmesan. Serve with the cos lettuce and pear salad.