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Baked porcini gnocchi

Name: Baked porcini gnocchi
Cook time: 20 min
Yield: 1
Cuisine: Western Europe

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: 3,408kJ (815kcal)
Protein: 23g
Carbohydate: 70g
Sugars: 16g
Fat, total:47g
Saturated:21g
Sodium:1,180mg
Contains:Gluten, Milk, Sulphites, Wheat

Serving Amount:

Serves 1 person

Cooking Instructions:

1. TO PREPARE THE VEGETABLES:
Slice the mushrooms into ½ cm slices and set aside. Using half the pear, cut 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 a bowl and top with remaining pumpkin seed gremolata. Serve rocket and pear salad on the side.