Pan-Fried Gnocchi Recipe with Hello Fresh

I recently tried one of their ‘family’ recipes, Pan-Fried Gnocchi with Pancetta and Mushroom Sauce. For me it seemed simple enough to make. Plus had I not been able to get a couple of things I could’ve easily substituted a few of the ingredients. With prep and cooking I was done in 30 minutes, which I think is perfectly acceptable for a weekday dinner. Maybe not so important now most of us are home, but I do like an easy meal.

Pan-Fried Gnocchi with Pancetta & Chestnut Mushroom Sauce

A super simple, super tasty mid-week dinner.

 Cook Time 30 minutes

 Servings 2

Ingredients

  • 350 g Gnocchi
  • 1 Echalion Shallot (or onion)
  • 2 Garlic Cloves
  • 1 punnet Chestnut Mushrooms
  • 1 head of Broccoli Florets
  • 60 g Bacon Lardons (could just chop bacon up)
  • 200 ml Crème Fraîche
  • 100 ml Water
  • Olive Oil
  • Black Pepper

Instructions

  1. Preheat your oven to 100°C. Put a large saucepan of water with a pinch of salt on to boil for the broccoli. Halve, peel and finely chop the shallot and crush the garlic. Slice each mushroom into about chunky pieces. Finely chop the parsley (stalks and all).
  2. Add the broccoli to the boiling water and simmer until just cooked, 3-4 mins. Once cooked, drain in a colander and keep to the side.
  3. Meanwhile, heat a glug of oil in a deep bottomed frying pan over medium-high heat. Once hot, add the gnocchi and fry until crispy around the edges, about 8 mins. Once cooked, transfer the gnocchi to a baking tray and place on the middle shelf of your oven to keep warm until the end. Keep the pan.
  4. Heat another splash of oil in your now empty frying pan over high heat. Add the shallot and pancetta and cook, stirring, until the pancetta has browned and the shallot is soft, 4 mins. Add the mushrooms and fry until they are soft and browned, 5 mins. Finally, add the garlic, stir together and cook for 1 minute more.
  5. Add the water and a few grinds of pepper to your frying pan. Allow to simmer over medium heat until the water has reduced, 8-10 mins. Once reduced, add in the broccoli and gnocchi, stir. Then stir the crème fraîche into the sauce.
  6. Taste for seasoning and add more pepper if necessary. Divide between your bowls, grate over the parmesan.

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