The secret to adding big flavour in minutes is caramelising your mushrooms in garlic and fresh sage, before stirring in plenty of cheddar and gnocchi. Fry, toss, sprinkle, done!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.2 g||4.4 g|
|Protein||5.4 g||19.9 g|
|Salt||0.48 g||1.79 g|
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.
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)
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
Meanwhile, strip the sage leaves from their stalks, discard the stalks
Chop the sage leaves finely
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
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
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
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
Wash and pat the rocket dry with kitchen paper, then toss it in the dressing
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