The quantities provided above are averages only.
500 grams
Mushrooms
110 grams
Creme Fraiche
(Contains Milk)
1 pack(s)
Truffle Oil
5 grams
Parsley
2 unit(s)
Grated Italian Style Hard Cheese
(Contains Milk)
400 grams
Gnocchi
1 sachet(s)
Vegetable Stock
to taste
Water
to taste
Salt
to taste
Oil
to taste
Pepper
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.
Meanwhile, heat a drizzle of oil in another pan on medium-high heat.
Once hot, add the gnocchi. Cook, turning regularly, until lightly golden and crispy, 8-12 mins.