Pan-Fried Gnocchi with Chestnut Mushrooms and Broccoli
Nutrition per serving
| Calories | 883 kcal |
| Protein | 25.2 g |
| Carbs | 85.3 g |
| Fats | 39.4 g |
| Saturated Fat | 15.2 g |
| Monounsaturated Fat | 15.7 g |
| Polyunsaturated Fat | 2.3 g |
| Sugars | 8.5 g |
| Fiber | 7.2 g |
| Sodium | 2,146 mg |
Ingredients
| Shallots | |
| Garlic | |
| White or chestnut mushrooms | |
| Parsley | |
| Vegetable Stock Cube | |
| Broccoli florets | |
| Creme Fraiche | |
| Olive Oil | |
| Parmesan Cheese | |
| Gnocchi |
Preparations
1. Finely dice garlic and shallot.
1. Finely dice garlic and shallot.
2. Chop mushrooms.
4. Finely chop parsley.
5. Chop broccoli into bite-size pieces.
Cooking Instructions
1. Boil a pot of lightly salted water. Add the florets and cook for about 3 minutes. Drain and set aside.
1. Boil a pot of lightly salted water. Add the florets and cook for about 3 minutes. Drain and set aside.
2. Heat a tsp of olive oil in a frying pan over high heat. Add the mushrooms and cook until browned. Transfer mushrooms to plate and set aside.
3. Using the same pan, heat a tsp of olive oil and lower heat to medium-low.
4. Add the garlic, shallots and cook for 2-3 minutes until softened.
5. Stir in the cooked mushrooms, the stock pot, 50 ml water and a large pinch of black pepper. Simmer for 5-6 minutes until thickened.
6. Meanwhile, in another frying pan, heat 2 tsp of olive oil over medium-high heat. Add the gnocchi and sautée for about 6-8 minutes until golden brown.
7. Stir in the crème fraiche to the mushroom mixture and finally add the cooked broccoli, gnocchi and stir well to combine. Season with salt and pepper to taste.
8. Serve in a bowl with a sprinkle of cheese and parsley on top.