Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Clean the mushrooms with a cloth, knife or brush (don't wash them with water). Tear or roughly chop them. Grate the Parmesan.
Heat a non-stick pan over a medium-high heat with a drizzle of oil. Once hot, add the mushrooms with a pinch of salt and fry for 5 min.
Add the mustard, garliconionpowder, cooking cream, 0.5/1/1 mushroom stock cube, measured water and gnocchi. Simmer for 3-5 min or until the gnocchi is cooked through.
4 Add spinach
Add the babyspinach and Parmesan (save some for the garnish). Simmer for 1 final min. Add a splash of water if the sauce looks too thick!
Remove the pan from the heat. Drizzle the truffleoil over the gnocchi and toss. Serve immediately and top with the remaining Parmesan.
Tip!Pouring the truffle oil over the top at the end helps retain its unique flavour! It can be a strong taste for some, so go easy.