Truffle Mushroom Gnocchi
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Truffle Mushroom Gnocchi

with parsley and Italian cheese

Tags:
Veggie
•Calorie Smart
•Quick
•Family Friendly
Allergens:
Milk

The quantities provided above are averages only.

Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Oil

to taste

Pepper

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Nutrition Values

Energy (kJ)1320 kJ
Energy (kcal)316 kcal
Fat24.7 g
of which saturates13.3 g
Carbohydrate11.6 g
of which sugars5.4 g
Dietary Fiber1.8 g
Protein16.2 g
Cholesterol0 mg
Salt1.32 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.