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10-Min Garlic Mushroom & Sage Gnocchi

10-Min Garlic Mushroom & Sage Gnocchi

Rating
4.5rating out of 5

(3837 reviews from our customers)

Prep Time

10 min

Cuisine

Italian

Caramelise chestnut mushrooms with garlic and sage before stirring through grated mature cheddar and golden gnocchi. Finish with toasted pine nuts and a crisp rocket salad for big flavour on the table in minutes – fry, toss, sprinkle, done!

Prep Time

10 min

Cuisine

Italian

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Cheddar-cheese
40g mature cheddar †
Rocket salad
50g rocket
fresh-sage
5g sage
White-wine-vinegar
1 white wine vinegar sachet (15ml)
gnocchi 3.18
350g gnocchi †
garlic paste sachet
1 roasted garlic paste sachet (15g)
chestnut-mushrooms
250g chestnut mushrooms
Pinenuts
1 bag of pine nuts (20g)
You Will Need
Butter, olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 40g cheddar cheese<span class="strong">†</span>
  • 50g rocket
  • 5g sage
  • 1 white wine vinegar sachet (15ml)
  • 350g gnocchi<span class="strong">†</span>
  • 1 roasted garlic paste sachet (15g)
  • 250g chestnut mushrooms
  • 1 bag of pine nuts
Typical Values per 100g per serving
Energy 523 kJ
124 kcal
1947 kJ
462 kcal
Fat
of which saturates
4.2 g
1.3 g
15.5 g
5 g
Carbohydrate
of which sugars
16.1 g
0.5 g
60.1 g
1.7 g
Fibre 1.2 g 4.4 g
Protein 5.5 g 20.3 g
Salt 0.89 g 3.32 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.
Ingredients contain
40g cheddar cheese
pasteurised cows milk, cream, salt, starter culture, vegetarian rennet
50g rocket
wild rocket
5g sage
1 white wine vinegar sachet (15ml)
white wine vinegar
350g gnocchi
potato puree 70% [water, dehydrated potato flake (potatoes, emulsifier: mono-and diglycerides of fatty acids, natural flavourings)], wheat flour (gluten), potato starch, rice flour, salt, acidity regulator: lactic acid, preservative: potassium sorbate, spices
1 roasted garlic paste sachet (15g)
oven roasted garlic puree(70%), sunflower oil, sugar, salt, citric acid, xantham gum, calcium chloride
250g chestnut mushrooms
chestnut mushrooms
1 bag of pine nuts
pine kernels (100%)
Allergens
  • Allergens highlighted by † (milk, gluten)

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 Ten-Min Nutty Bang Bang Prawn Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

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 Ten-Min Garlic Mushroom & Sage Gnocchi

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle

Add the pine nuts to a baking tray and put the tray in the oven for 5 min or until golden and toasted

3 Ten-Min Garlic Mushroom & Sage Gnocchi

Meanwhile, strip the sage leaves from their stalks, discard the stalks

Chop the sage leaves finely

4 Ten-Min Garlic Mushroom & Sage Gnocchi

Heat a large, wide-based pan (preferably non-stick) with 50g [100g] butter and a drizzle of olive oil over a medium-high heat

Crumble the chestnut mushrooms into the pan and cook for 2 min

5 Ten-Min Garlic Mushroom & Sage Gnocchi

While the mushrooms are cooking, add the gnocchi to a pot of boiled water with a large pinch of salt 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

6 Ten-Min Garlic Mushroom & Sage Gnocchi

Meanwhile, grate the cheddar cheese

Combine the white wine vinegar with 2 tbsp [4 tbsp] olive oil and a pinch of salt and pepper – this is your dressing

7 Ten-Min Garlic Mushroom & Sage Gnocchi

Add the chopped sage and roasted garlic paste to the mushrooms and give everything a good mix up and cook for 30 secs

Add the drained gnocchi with a small splash of starchy cooking water and half the grated cheese

Season with a grind of pepper and give everything a good mix up – this is your mushroom & sage gnocchi 

8

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Add the dressing to the rocket

Set the mushroom & sage gnocchi and dressed rocket in the centre of the table, ready to share

Top the gnocchi with the toasted pine nuts and remaining grated cheese and let everyone dig in

Enjoy!

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