Truffle Mushroom Gnocchi
with parsley and Italian cheese
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
2 unit(s)
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)2499 kJ
Energy (kcal)597 kcal
Fat21.8 g
of which saturates12.9 g
Carbohydrate78.2 g
of which sugars5.9 g
Dietary Fiber1.9 g
Protein26.2 g
Cholesterol0 mg
Salt3.52 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
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.
2
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.
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: Add a splash of water if required to lossen the sauce.
4
- Divide the mushroom gnocchi between bowls.
- Scatter the cheese and chopped parsley over the top.
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