Spinach gnocchi with leeks, mascarpone and porcini crumbs

Name: Spinach gnocchi with leeks, mascarpone and porcini crumbs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 1 tbsp olive oil; 75 g fresh white breadcrumbs; 2 tsp Cooks' Ingredients Porcini Mushroom Powder; 4 tbsp Parmigiano Reggiano, finely grated; 2 leeks, trimmed and very thinly sliced; 450 g Dell'Ugo Fresh Spinach Gnocchi; 250 g tub mascarpone; 25 g pack flat leaf parsley, a few leaves reserved, the rest finely chopped; 1 unwaxed lemon, zest and juice

This really easy supper offers a satisfying combinaton of flavours and textures. As a bonus, it's on the table in just 20 minutes.

5 out of 5 stars(2) Rate this recipe

Serves4
CourseMain meal
Prepare10 mins
Cook10 mins
Total time20 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1 tbsp olive oil
75g fresh white breadcrumbs
2 tsp Cooks' Ingredients Porcini Mushroom Powder
4 tbsp Parmigiano Reggiano, finely grated
2 leeks, trimmed and very thinly sliced
2 x 450g Dell'Ugo Fresh Spinach Gnocchi
250g tub mascarpone
25g pack flat leaf parsley, a few leaves reserved, the rest finely chopped
1 unwaxed lemon, zest and juice

Heat the oil in a frying pan and add the breadcrumbs. Cook over a gentle heat for 4-5 minutes, until turning golden. Stir in the mushroom powder and 1 tbsp Parmigiano Reggiano; remove from the heat.
Bring a large pan of salted water to the boil. Add the leeks and cook for 2 minutes. Tip in the gnocchi and cook for 1-2 minutes until they rise to the surface. Reserve a cup of the cooking water, then drain the gnocchi and leeks before tipping back into the pan. Add 1/2 the mascarpone, the chopped parsley, remaining Parmigiano Reggiano, most of the lemon zest and all of the juice. Stir in the cooking water, season and toss gently until the mascarpone has melted and the gnocchi are evenly coated.
Divide between four bowls and scatter over the reserved parsley leaves and the lemon zest. Finish with the porcini crumbs. Serve with the remaining mascarpone alongside for stirring through at the table.

Cook’s tip

Spinach gnocchi:

These are a great swap for potatoes or pastra. Try tossing through fried courgettes with shredded mint, and top with shaved pecorino and a drizzle of extra virgin olive oil.

Typical values per serving when made using specific products in recipe