HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Fried Gnocchi
Pan-Fried Gnocchi

Pan-Fried Gnocchi

with Creamy Cremini Mushrooms and Broccoli

Read more

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.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

500 g


(ContainsGluten, Sulphites)

113 g

Cremini Mushrooms

56 g

Onion, chopped

10 g


10 g


227 g

Broccoli, florets

1 unit

Vegetable Broth Concentrate

2 tbsp

Cream Cheese


¼ cup

Parmesan Cheese


Not included in your delivery

Salt and Pepper*


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories644 kcal
Fat20 g
Saturated Fat9 g
Carbohydrate106 g
Sugar6 g
Dietary Fiber7 g
Protein25 g
Cholesterol49 mg
Sodium1050 mg
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.
Utensilsarrow down iconarrow down icon
Garlic Press
Large Non-Stick Pan
Medium Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon
download icondownload icon

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.