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Ingredients
300g pack Essential Cup Mushrooms, finely sliced
2 tbsp Essential Olive Oil
500g pack Essential Gnocchi
500g pack Essential Leeks, sliced and washed
400g can Essential Cream Of Mushroom Soup
250g Essential French Brie, torn into medium chunks
75g walnuts, toasted and roughly chopped (optional)
25g flat leaf parsley, roughly chopped (optional)
2 unwaxed lemons, finely grated zest (optional)
Method
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.
Cook’s tip
This recipe works perfectly with pasta too – just replace the gnocchi, cooking the pasta until just tender.
Nutritional
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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