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Creamy baked porcini gnocchi

with Parmesan crumb and pumpkin seed gremolata

Ready in around 20 mins

RECIPE FACT:
Porcini mushrooms have a rich, nutty flavour and are found in various parts of the world, including Europe, North America, and Asia. They are particularly popular in Italian and French cuisines.
Nutritional Info:
  • Energy: 3103kj (742Kcal)
  • Protein: 33g
  • Carbohydrate: 66g
  • sugars: 14g
  • Fat, total: 39g
  • saturated: 15g
  • Sodium: 2441mg
  • Contains: Gluten, Milk, Sulphites, Wheat
Serving Amount:
Serves 2 people
Cooking Instructions:
  • BEFORE COOKING:

    PREHEAT THE OVEN TO 210⁰C (FAN BAKE).

  • 1. TO PREPARE THE VEGETABLES:

    Slice the mushrooms into ½ cm slices and set aside. Cut the pear into quarters, remove the core then finely slice and place into a bowl with the rocket. Just before serving, add half the pumpkin seed gremolata and toss to combine.

  • 2. TO COOK THE VEGETABLES:

    Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Add the mushrooms and cook for 2-3 mins. Add the gnocchi, peas and creamy porcini sauce, season with salt and pepper then cook for 1 min, stirring often.

  • 3. TO BAKE THE CREAMY PORCINI GNOCCHI:

    Pour the gnocchi and vegetables into an oven-proof dish and sprinkle over the Parmesan crumb. Bake for 10-12 mins or until the crumb is golden.

  • TO SERVE:

    Spoon the creamy porcini gnocchi into bowls and top with remaining pumpkin seed gremolata. Serve rocket and pear salad on the side.

Ingredients In your box:
  • 1 pack of gnocchi
  • 1 pot of creamy porcini sauce
  • 1 pot of pumpkin seed gremolata
  • 1 sachet of Parmesan crumb
  • 1 pot of peas
  • 1 bag of mushrooms
  • 1 pear
  • 1 bag of rocket

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