While the gnocchi is cooking, you'll caramelise mushrooms with roasted garlic, before stirring them into a creamy mustard sauce. Top with Italian hard cheese and freshly torn basil, and dig in!
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 roasted garlic paste sachet (15g)
350g gnocchi<span class="strong">†</span>
100g crème fraîche<span class="strong">†</span>
Typical Values
per 100g
per serving
Energy
515 kJ 122 kcal
1953 kJ 463 kcal
Fat of which saturates
3.9 g 2.3 g
14.9 g 8.8 g
Carbohydrate of which sugars
16.3 g 0.9 g
61.9 g 3.4 g
Fibre
1 g
3.7 g
Protein
5.5 g
20.7 g
Salt
0.62 g
2.35 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.
water, potato flakes (potato, mono and di glicerid of fatty acids, natural flavours), wheat flour (gluten), potato starch, rice flour, salt, spices, lactic acid (acidity regulator), pottasium sorbate (preservative)
100g crème fraîche
Half fat crème fraiche. Contains: milk and live cultures
Allergens
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
Rinse the baby leaf spinach
Once the mushrooms have caramelised, add the washed 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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