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Easy prep

Creamy Pan-Seared Gnocchi with Pork

Peas, Shiitake Mushrooms & Spinach

Cooking time

15 minutes

Servings

2/4

Calories

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
    Oil
    Salt & pepper
    Total Fat
    37 g
    Saturated Fat
    14 g
    Sodium
    1810 mg
    Total Carbs
    63 g
    Sugars
    8 g
    Protein
    48 g
    Fibres
    9 g
    Preparation
    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.
    a picture
    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.
    a picture
    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.