The perfect dish when you are in need of some comfort food. 


  • Olive oil* refer to method

  • 1 brown onion

  • 2 cloves garlic

  • 1/2 bunch parsley

  • 30g grated parmesan cheese

  • 1/2 pear

  • 200g sliced mushrooms

  • 500g potato gnocchi

  • 150ml cooking cream

  • 60g baby spinach leaves

  • 30g rocket leaves

  • 20g butter

  • 1/4 tsp salt

  • 2 tsp balsamic vinegar


  • 1.

    Finely chop the onion. Finely chop the garlic (or use a garlic press).

  • 2.

    In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 5 minutes. Add the garlic and cook until fragrant, 1 minute. Add the sliced mushrooms and butter and cook until browned and softened, 8-10 minutes.

  • 3.

    Heat a separate large frying pan over a medium-high heat with a generous drizzle of olive oil. When the oil is hot, add 1/2 the gnocchi in a single layer and fry, tossing occasionally, until golden, 6-8 minutes. Season with a pinch of salt and pepper. Transfer to a plate. Repeat with the remaining gnocchi. TIP: Add more olive oil if the gnocchi is sticking to the pan

  • 4.

    Finely chop the parsley leaves. Return the pan containing the mushrooms to a low heat and stir in the cooking cream, salt, grated parmesan cheese, baby spinach leaves and 1/2 the parsley. When the sauce is heated through, add the gnocchi to the pan and stir to combine.

  • 5.

    Thinly slice the pear (see ingredients list). In a medium bowl, combine the rocket leaves and pear. Add the balsamic vinegar and olive oil (2 tsp for 2 people) and toss to coat.

  • 6.

    Divide the creamy mushroom and parmesan gnocchi between bowls. Sprinkle with the remaining parsley. Serve with the rocket and pear salad.


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