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Truffled Mushroom Gnocchi

with parsley and Italian cheese

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This gnocchi is creamy, cheesy and packed with an amazing truffle flavour.

Tags:

Veggie

•Calorie Smart

•Quick

•Family Friendly

Allergens:

Milk

•Cereals containing gluten

•Wheat

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

500 grams

Mushrooms

110 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Truffle Zest

5 grams

Parsley

40 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

400 grams

Gnocchi

(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)

1 sachet(s)

Vegetable Stock

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

Nutrition Values

Energy (kJ)2427 kJ

Energy (kcal)580 kcal

Fat20.8 g

of which saturates11.7 g

Carbohydrate76.6 g

of which sugars6.3 g

Dietary Fiber5.9 g

Protein23.8 g

Cholesterol14 mg

Salt2.5 g

Trans Fat0.2 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking steps

Prep the Veg

1

Roughly chop the mushrooms.
Roughly chop the parsley (stalks and all).
Place a large pan over high heat (without oil).
When hot, add the mushrooms to the pan. Season with salt and pepper. Fry until browned, stirring occasionally, until the mushrooms are cooked, 8-10 mins.
Add the stock and 50ml water (per 2P) and bring to a simmer.

Pan-fry the Gnocchi

2

Meanwhile, place a separate pan over medium-high heat.
Once hot, add the gnocchi. Cook, turning regularly, until lightly golden and crispy, 8-12 mins.

3

Add the gnocchi to the pan with the mushrooms and remove form the heat.
Stir in the creme fraiche and truffle oil.
Mix well and season to taste with salt and pepper.

TIP: Loosen the sauce with a splash of water if necessary.

4

Divide the mushroom gnocchi between bowls.
Scatter the cheese and chopped parsley over the top.

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