Creamy Mushroom & Parmesan Gnocchi
with Rocket & Tomato 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
thickened cream
(Contains Milk;)
1 sachet
garlic & herb seasoning
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 bag
baby spinach leaves
1
tomato
1 bag
rocket leaves
1 packet
Parmesan cheese
(Contains Milk;)
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Instructions
• Boil the kettle. • Finely chop brown onion. • Finely chop garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add onion and sliced mushrooms, and cook, stirring, until browned and softened, 6-8 minutes.
• While veggies are cooking, half-fill a large saucepan with boiling water. Add a generous pinch of salt. • Cook gnocchi in boiling water, until floating on the surface, 2-3 minutes. • Reserve pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain gnocchi, then return to saucepan. Drizzle with olive oil to prevent sticking.
• When the mushrooms are browned and softened reduce the heat to low, then add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Add thickened cream, the salt, Parmesan cheese (reserve some for garnish!) and baby spinach leaves. Cook, stirring, until heated through, 1-2 minutes. • Add gnocchi. Stir to combine then remove from heat.
• Roughly chop tomato. • In a medium bowl, combine a drizzle of the balsamic vinegar and olive oil. Season, then add rocket leaves and tomato. Toss to coat.
• Divide creamy mushroom and Parmesan gnocchi between bowls. • Sprinkle with the reserved Parmesan. Serve with the rocket and tomato salad. Enjoy!