If you’re a blue cheese fan, then try swapping the Brie for Essential Cambazola in this easy recipe.
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Preheat the oven to 200ºC, gas mark 6. Warm a large frying pan or wok over a high heat, then dry-fry the mushrooms for 2-3 minutes, until golden. Add the olive oil and cook for 2 minutes more. Set aside in a wide, shallow ovenproof dish.
Meanwhile, bring a large saucepan of water to the boil. Add the gnocchi and leeks. Cook for 3 minutes, or until the gnocchi rise to the surface. Drain, then add to the dish with the mushrooms and season generously with black pepper.
Pour the mushroom soup over the vegetables and scatter with the Brie. Bake for 15-20 minutes, until golden and bubbling. Serve topped with the walnuts, parsley and lemon zest, if using. Delicious served with crusty bread.
This recipe works perfectly with pasta too – just replace the gnocchi, cooking the pasta until just tender.
Typical values per serving when made using specific products in recipe
Energy | 1,959kJ/ 471kcals |
|---|---|
Fat | 31g |
Saturated Fat | 12g |
Carbohydrates | 31g |
Sugars | 3.2g |
Fibre | 5.9g |
Protein | 15g |
Salt | 1.2g |
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