mushroom-broccoli-and-pancetta-g-d374cba1.pdf

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Mushroom, Broccoli and Pancetta Gnocchi
We think that crispy pan-fried gnocchi with crème fraîche is not only
super tasty but incredibly easy to make! The gnocchi has a crispy
coating and a pillow-like centre, accompanied by ‘meaty’ chestnut
mushrooms, tasty broccoli, cheese and flat leaf parsley. We think we’ve
made our own delicacy with this twist on a classic Italian dish!
25 mins
healthy
3 of your
5 a day
Echalion Shallot (2)
Garlic Clove (2)
Chestnut Mushrooms
(1 punnet)
Flat Leaf Parsley
(1 bunch)
Pancetta
(2 packs)
Water (200ml)
Gnocchi (700g)
Broccoli (1)
Crème Fraîche
(1 pot)
Parmesan Cheese
(40g)
4 PEOPLE INGREDIENTS
•
Echalion Shallot, chopped
•
Garlic Clove, chopped
•
Chestnut Mushrooms, chopped
•
Flat Leaf Parsley, chopped
•
Pancetta
Allergens:
Mustard, Gluten, Milk.
Nutrition as per prepared and listed ingredients
Energy
Per serving
Per 100g
569 kcal / 2385 kJ
128 kcal / 536 kJ
Fat
26 g
6g
Sat. Fat
12 g
3g
Carbs
61 g
14 g
Sugar
4g
1g
Protein
19 g
4g
Salt
1g
0g
2
2
1 punnet
1 bunch
2 packs
•
Water
•
Gnocchi
•
Broccoli, florets
•
Crème Fraîche
•
Parmesan Cheese
200ml
700g
1
1 pot
40g
Our fruit and veggies may need a little
wash before cooking!
Did you know...
Gnocchi is Italian for dumplings.
1
1
Peel and finely chop the
shallot
and the
garlic.
Clean the
chestnut mushrooms
(preferably by wiping with kitchen paper as this retains the flavour, but you can use
water) and roughly chop. Finely chop the
parsley.
2
Heat a splash of
oil
in a frying pan over high heat. Add your
mushrooms
in small
batches to make sure they go golden brown, then remove from the pan. Fry the
pancetta
in the (now empty) pan, until it starts to crisp. Then, add your
shallot
and
garlic
and cook for a few more mins.
2
3
Return your
mushrooms
to the pan along with the
water
(as stated in the
ingredient list), and a few grinds of
black pepper.
Allow to simmer over medium
heat for 8-10 mins until thickened. Meanwhile, bring a pot of water to the boil with a
pinch of
salt.
4
In another frying pan, heat a glug of
oil
on medium-high heat. When hot, add
4
the
gnocchi.
Gently fry for 8 mins, until crispy around the edges. Remove from the
heat. Meanwhile, cut the
broccoli
into small florets. Plunge into the pot of boiling
water for 3 mins, then remove, drain and keep to the side.
5
Stir the
crème fraîche
into your
mushroom mixture.
Add your
gnocchi
and
your
parsley.
your
broccoli
and give it all a good stir. Taste for seasoning and add more
salt
and
pepper
if necessary.
6
Divide your
gnocchi
between your bowls and top with grated
parmesan
and
5
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