Creamy Mushroom Gnocchi

in a Sauteed Mushroom + Sour Cream Sauce

25 min

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Contains: Wheat, Gluten, Sulphites, Milk, Mustard

May Contain: Egg, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish

What We'll Send

Wild Mushroom Gnocchi
Canned Butter Beans
Garlic
White Cooking Wine
Sour Cream
Dijon Mustard
Lemon
Italian Parsley
Cremini Mushroom
Onion Diced 1/4"
Portobello Mushroom
Spice Blend
Porcini Mushroom Powder, Ground Fennel Seed, Nutmeg, Dried Tarragon
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
This recipe contains sulphites, mustard, milk, dairy, wheat, and gluten.

Nutrition
Calories 847
Fat 24g
Protein 23g
Carbohydrates 126g

What You'll Need

Cooking Directions

0

Tip: When gnocchi has finished cooking, make sure you reserve pasta water as directed in Step 4 before draining.

1

Boil Water

Add 2 ½ litres (5 litres for 4 servings) salted water to a large pot and bring to a boil.

2

Prepare Ingredients

Wash portobello and cremini mushrooms, Italian parsley, and lemon. Scrape out gills from underside of portobello with a spoon. Cut portobello into ½ inch strips, then cut strips across in half. Trim ends off cremini mushrooms, then cut into bite-sized pieces. Pick and chop parsley leaves. Zest and cut lemon in half. Rinse and drain butter beans in a fine mesh sieve.

3

Begin Cooking

Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in a large wide saucepan over medium-high. Add all mushrooms. Cook for 3-4 minutes, turning occasionally until beginning to brown. Stir in onions. Season to taste with salt and pepper. Cook for 2 minutes until tender.

4

Cook Gnocchi

When water is boiling, add gnocchi. Cook for 2-3 minutes, or until gnocchi is floating and tender. Reserve ½ cup (1 cup for 4 servings) pasta water and set aside for Step 5. Drain gnocchi with a fine mesh sieve.

5

Finish Gnocchi

Stir butter beans, garlic, spice blend, dijon mustard, and lemon zest into saucepan. Cook until fragrant. Add white cooking wine and scrape bottom of saucepan with a wooden spoon. Add reserved pasta water and gnocchi. Simmer for about 2-3 minutes, or until beans are hot and sauce thickens to a rich creamy consistency. Stir in sour cream. Season to taste with lemon juice, salt and pepper.

6

Serve

Divide gnocchi into large servings bowls. Garnish with parsley. Enjoy!

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