Creamy Mushroom & Parmesan Gnocchi
with Rocket & Tomato Salad
This mellow combination of buttery mushrooms, fragrant onion and baby spinach, tossed through pillowy parcels of 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 sachet
Garlic & Herb Seasoning
1 packet
Thickened Cream
(Contains Milk;)
1 packet
Parmesan Cheese
(Contains Milk;)
1 packet
Baby Spinach Leaves
1
Tomato
packet
rocket leaves
Not included in your delivery
olive oil
drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Boil the kettle. • Finely chop brown onion and garlic.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook onions and sliced mushrooms, stirring, until browned and softened, 6-8 minutes.
• Meanwhile, half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Cook gnocchi in boiling water until floating on the surface, 2-3 minutes. • Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people), if needed. Drain gnocchi, then return to saucepan. Drizzle with olive oil, if needed.
• To the pan with the veggies, reduce heat to low. Add garlic & herb seasoning and garlic and cook until fragrant, 1 minute. • Add thickened cream, a good pinch of salt, Parmesan cheese (reserve some for garnish!) and baby spinach leaves. Cook, stirring, until heated through, 1-2 minutes. • Add cooked gnocchi, stir to combine, then remove from heat.
• Roughly chop tomato. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season to taste, then add rocket leaves and tomato. Toss to coat.
• Divide creamy mushroom and Parmesan gnocchi between bowls. • Sprinkle with the reserved Parmesan. • Serve with rocket and tomato salad. Enjoy!