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Preheat the oven to 200°C, gas mark 6. Warm a large frying pan or wok over a high heat, then fry the mushroom for 2-3 minutes. Add the olive oil and cook for 2 minutes. Set aside in a wide, shallow ovenproof dish.
Meanwhile, bring a pan 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.
Pour the mushroom soup over the dish contents and scatter with the Camembert. Bake for 15-20 minutes or until golden and bubbling. Serve scattered with the toasted walnuts, parsley and lemon zest (if using).
This recipe works perfectly with other pasta too – just replace the gnocchi, cooking the pasta until just tender.
Typical values per serving when made using specific products in recipe
Energy | 1,921kJ/ 460kcals |
|---|---|
Fat | 26.5g |
Saturated Fat | 8.1g |
Carbohydrates | 37.8g |
Sugars | 2.6g |
Fibre | 4.6g |
Protein | 17.5g |
Salt | 1.7g |
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