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Easy prep

Creamy Pan-Seared Gnocchi with Pork

Peas, Shiitake Mushrooms & Spinach

Cooking time

15 minutes




770 /serving

Looking for a burst of savory umami flavour? Have we got the recipe for you. We pan-sear fresh potato gnocchi until light browned and crispy, then add shiitake mushrooms, ground pork and onions and an arrabiata spice blend for even more flavour. Everything is coated with a thick sauce that is as creamy as it is cheesy. Quickly toss in spinach and peas and top with a sprinkling of Grana Padano cheese for a splendidly comforting and filling winter dish.

We will send you:

  • 285g Ground pork
  • 50g Diced onions
  • 115g Baby spinach
  • 1 Bunch of parsley
  • 15g Dried shiitake mushrooms
  • 100g Peas
  • 340g Gnocchi
  • 24g Chicken demi-glace
  • 5g Arrabiata spice blend (garlic, onion, basil, parsley, oregano, thyme, chili (Cayenne pepper), black pepper, sage)
  • 94g Sour cream
  • 25g Grana Padano

  • You will need:

    Small pot (or kettle)
    Large pan
    Salt & pepper
    Total Fat
    37 g
    Saturated Fat
    14 g
    1810 mg
    Total Carbs
    63 g
    8 g
    48 g
    9 g
    a picture
    Rehydrate the mushrooms
    In a small pot (or kettle), bring 1 cup of water to a boil (double for 4 portions). In a bowl, combine the dried shiitake mushrooms with the boiling water; let stand for at least 10 minutes while you complete the next steps.
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    Cook the gnocchi
    While the mushrooms rehydrate, in a large pan, heat a drizzle of oil on medium-high. Add the gnocchi and cook, stirring occasionally, 3 to 4 minutes, until lightly browned and slightly crispy. Transfer to a plate and set aside in a warm spot. Wipe out the pan.
    a picture
    Cook the pork
    In the same pan, heat a drizzle of oil on medium-high. Add the onions and cook, stirring frequently, 1 to 2 minutes, until translucent. Add the ground pork and cook, breaking the meat apart with a spoon, 4 to 6 minutes or until browned and cooked through; season with the spice blend and S&P.
    a picture
    Start the sauce
    To the pan of pork, add the peas, demi-glace and a ¼ cup of water (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the volume is slightly reduced and the peas are heated through; season with S&P to taste.
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    Finish & serve
    To the pan of sauce, add the gnocchi, ½ the mushroom-soaking water, mushrooms, spinach, sour cream and ½ the cheese. Cook, stirring frequently, 1 to 2 minutes, until the spinach has wilted. Divide the finished gnocchi and vegetables between your plates. Garnish with parsley (roughly chop before adding) and remaining cheese. Bon appétit!

    Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.