Save to your scrapbook
Mushroom, leek, Camembert & gnocchi tray bake
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g pack Essential Mushrooms, finely sliced
2 tbsp Essential Olive Oil
500g pack Essential Gnocchi
500g pack Essential Leeks, sliced
400g can 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)
Finely grated zest of 2 Essential Lemons (optional)
1. 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.
2. 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.
3. 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.
Typical values per serving: