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!
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 unit
brown onion
2 clove
garlic
1 packet
grated Parmesan cheese
(Contains Milk;)
½ unit
pear
1 punnet
sliced mushrooms
1 packet
gnocchi
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
light cooking cream
(Contains Milk;)
1 bag
baby spinach leaves
1 bag
rocket leaves
Not included in your delivery
olive oil
20 g
butter
(Contains Milk;)
¼ tsp
salt
2 tsp
balsamic vinegar
Nutritional Values
Utensils
Instructions
Finely chop the brown onion. Finely chop the garlic (or use a garlic press).
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 sliced mushrooms and butter and cook until browned and softened, 8-10 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, 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. No need to boil the gnocchi before frying!
Return the pan containing the mushrooms to a low heat and stir in the light cooking cream, salt, grated Parmesan cheese and baby spinach leaves. When the mixture is heated through, add the gnocchi to the pan and stir to combine.
Thinly slice the pear (see ingredients list). In a medium bowl, combine the balsamic vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Add the rocket leaves and pear to the bowl with the dressing and toss to coat.
Divide the creamy mushroom and Parmesan gnocchi between bowls. Serve with the rocket and pear salad.