Mushroom, leek, Brie & gnocchi bake

Name: Mushroom, leek, Brie & gnocchi bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Ingredients: 300 g pack Essential Cup Mushrooms, finely sliced; 2 tbsp Essential Olive Oil; 500 g pack Essential Gnocchi; 500 g pack Essential Leeks, sliced and washed; 400 g can Essential Cream Of Mushroom Soup; 250 g Essential French Brie, torn into medium chunks; 75 g walnuts, toasted and roughly chopped (optional); 25 g flat leaf parsley, roughly chopped (optional); 2 unwaxed lemons, finely grated zest (optional)

If you’re a blue cheese fan, then try swapping the Brie for Essential Cambazola in this easy recipe.

4 out of 5 stars(2) Rate this recipe

Vegetarian

Serves6
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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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)

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.