2 echalion shallots
300g chestnut mushrooms
2 garlic cloves
200g crème fraîche
2 tbsp flat-leaf parsley
40g grated Parmesan cheese
- Peel and finely chop the shallots and the garlic. Clean the mushrooms and finely chop the parsley.
- Heat one tablespoon of oil in a frying pan on high heat. Add the mushrooms in small batches to make sure they go golden brown, and remove from the frying pan. Fry the pancetta in the now-empty pan until it starts to crisp up. Now add the chopped shallot and garlic and cook for a few more minutes.
- Return the mushrooms to the pan along with 200ml of water and a few grinds of pepper. Allow to simmer over medium heat for 8-10 minutes until thickened.
- Meanwhile, bring a pot of water to the boil with ½ tsp of salt.
- In another frying pan, heat two tablespoons of oil over a medium-high heat. Once hot, slowly add the gnocchi. Gently fry for eight minutes until it’s crisp around the edges and them remove from the heat.
- Meanwhile, cut the broccoli into small florets and add to the pot of boiling water for three minutes. Then remove, drain and put to one side.
- Stir the crème fraîche into the mushroom sauce. Add the gnocchi and the broccoli to the sauce and stir well. Season with salt and pepper to taste.
- Divide the gnocchi between four bowls and top with grated Parmesan and chopped parsley.
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