Caramelised mushrooms, gnocchi and spinach in a creamy garlic and mustard sauce, topped with grated Italian hard cheese and freshly torn basil. Delicious!
Prep Time
10 min
Cuisine
British
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35g grated Italian hard cheese<span class="strong">†</span>
160g chestnut mushrooms
1 Dijon mustard pot (5.5g)<span class="strong">†</span>
1 pot of crème fraîche (100g)<span class="strong">†</span>
1 roasted garlic paste sachet (15g)
Typical Values
per 100g
per serving
Energy
540 kJ 128 kcal
2046 kJ 486 kcal
Fat of which saturates
4.7 g 2.9 g
17.8 g 11.2 g
Carbohydrate of which sugars
16.3 g 0.9 g
61.8 g 3.3 g
Fibre
1 g
3.7 g
Protein
5.4 g
20.4 g
Salt
0.98 g
3.7 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (gluten, soya, milk, mustard)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
2
Boil a full kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat
Tear the chestnut mushrooms into rough bite-sized pieces
3
Once hot, add the torn mushrooms and roasted garlic paste to the pan and cook for 2-3 min or until starting to caramelise
4
Add the gnocchi to a pot of boiled water and bring to the boil over a high heat
Cook the gnocchi for 3 min or until it begins to rise to the top of the pot
Once done, drain the gnocchi, reserving a cup of the starchy cooking water
5
Once the mushrooms have caramelised, add the spinach and soy sauce to the pan and cook for 1 min or until starting to wilt
6
Once the spinach has wilted, add the crème fraîche cheese and Dijon mustard, and stir everything together
7
Add the drained gnocchi and half of the grated Italian hard cheese (save the rest for later!) and give everything a good mix up – this is your creamy garlic mushroom gnocchi
Tip: Add a splash of the starchy cooking water if it's looking a little dry
8
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