INGREDIENTS: (Serves 2)
- 10ml Soy Sauce
- 80g Spinach
- 160g Chestnut Mushrooms
- 100g Creme Fraiche
- 350g Gnocchi
- 5g Basil
- 35g Grated Italian Hard Cheese
- 10g Wholegrain Mustard
- 15g Roasted Garlic Paste
MACROS:
- 497 Calories
- 62g Carbs
- 21g Protein
- 18g Fat
METHOD:
- Heat a large pan and spray with fry light, add roughly torn mushrooms to the pan with the garlic paste for 2-3 minutes
- Add the gnocchi to a saucepan with boiling water and bring to the boil, cook for 3 mins or until it rises to the top of the pan. Once done, drain and place to one side, saving a cup of starchy water
- Once the mushrooms have started to caramelise, add the spinach and soy sauce and cook for 1 min
- Once the spinach has wilted, add the creme fraiche and half the wholegrain mustard and stir all together
- Add the drained gnocchi and half the grated cheese and stir
- Serve the gnocchi and top with torn basil leaves, remaining grated cheese and black pepper
- Around 10 minutes before end of cooking remove chicken from oven scatter cheese over and return to oven.
- Serve
