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Mushroom, leek, Camembert & gnocchi tray bake
Serves6
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins
300g Essential Mushrooms, finely sliced
2 tbsp Essential Olive Oil
500g Essential Gnocchi
500g Essential Leeks, sliced
400g Essential Cream Of Mushroom Soup
250g Camembert, torn into medium chunks
75g walnuts, toasted and roughly chopped (optional)
25g flat leaf parsley, roughly chopped (optional)
2 Finely grated zest of Essential Lemons (optional)
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).
Cook’s tip
This recipe works perfectly with other pasta too – just replace the gnocchi, cooking the pasta until just tender.
