Pan-Fried Gnocchi
with Creamy Cremini Mushrooms and Broccoli
Gnocchi are usually boiled in water but in this recipe we pan fry them until they're golden brown, which adds flavour. The onions, mushrooms and garlic add extra flavour to the creamy sauce. This dish is a guaranteed crowd pleaser.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Gnocchi
(Contains Sulphites, Wheat)
113 g
Cremini Mushrooms
56 g
Onion, chopped
10 g
Garlic
10 g
Parsley
227 g
Broccoli, florets
1 unit
Vegetable Broth Concentrate
2 tbsp
Cream Cheese
(Contains Milk)
¼ cup
Parmesan Cheese
(Contains Milk)
Not included in your delivery
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Instructions
Don’t have a garlic press? Instead lay the garlic clove on a chopping board, then place a chef’s knife on top and press down firmly to crush. Finely chop the garlic. Wash and dry all produce.* Mince or grate the garlic. Thinly slice the mushrooms. Roughly chop the parsley.
Heat a large non-stick pan on medium heat. Add a drizzle of oil, then the gnocchi. Cook, turning them often, until the gnocchi is golden-brown, 6-7 min. (NOTE: Depending on the size of your pan, you may need to do this in two batches.) Transfer to a medium bowl and set aside.
Reduce the heat to medium. Add a drizzle of oil to the same pan, then the onions, mushrooms, garlic and broccoli. Cook, stirring occasionally, until the mushrooms are golden-brown and the broccoli is tender-crisp, 5-6 min.
Stir the cream cheese, broth concentrate and 3/4 cup water into the pan. Simmer until slightly thickened, 1-2 min.
Stir in the gnocchi, half the Parmesan and half the parsley into the pan. Season with salt and pepper. Cook, stirring together, until the sauce is warmed through and slightly thickened, 1-2 min.
Divide the creamy gnocchi between bowls. Sprinkle over the remaining parsley and remaining Parmesan.
