with mushroom sauce
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Gnocchi
400 grams
Broccoli
1 unit(s)
Mushrooms
150 grams
Garlic
2 unit(s)
Creme Fraiche
110 grams
Sun Dried Tomato Paste
1 sachet(s)
Vegetable Stock
2 sachet(s)
Grated Italian Style Hard Cheese
40 grams
Dried Oregano
1 sachet(s)
Chorizo
90 grams
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Place a pan over medium-high heat with a drizzle of oil.
- Cook the gnocchi and chorizo, shifting regularly, until golden and crispy all over, 8-12 mins.
- Roughly chop the mushrooms.
- Peel and grate the garlic (or use a garlic press).
- Trim the tip of the broccoli. Cut head into small florets and stem into 2cm pieces.
- Place a pot over high heat with a drizzle of oil.
- Once hot, add the mushrooms and broccoli and fry for 3-5 mins.
- Add the garlic, creme fraiche, sundried tomato paste, oregano, stock and 100ml water (per 2P).
- Cover and cook until the veg is tender, 2-3 mins.
- Add the veg to the the gnocchi.
- Add a splash of water to loosen the sauce if necessary. Season to taste with salt and pepper.
- Divide the creamy gnocchi between bowls.
- Sprinkle the Italian hard cheese over the top.
3280
kJ
Energy (kJ)
784
kcal
Energy (kcal)
36.8
g
Fat
16.3
g
of which saturates
78
g
Carbohydrate
4.5
g
of which sugars
9.1
g
Dietary Fiber
33.5
g
Protein
14
mg
Cholesterol
5.25
g
Salt
