The colder weather made us crave comfort food with earthy flavours.
Print Recipe
Baked Camembert, Mushroom & Spinach Gnocchi
Ingredients
- 1 Whole Camembert baked
- 250 g Portobello mushrooms
- 500 g Le Veneziane Gnocchi
- 6 sprigs Fresh rosemary
- 3 tbsp Garlic infused olive oil
- 2 handfuls Baby spinach
Ingredients
- 1 Whole Camembert baked
- 250 g Portobello mushrooms
- 500 g Le Veneziane Gnocchi
- 6 sprigs Fresh rosemary
- 3 tbsp Garlic infused olive oil
- 2 handfuls Baby spinach
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Instructions
Score the camembert and add 2 rosemary sprigs into the gap, bake at 160 degrees for 25 minutes
Wait 15 minutes (maybe have a cup of tea)
Slice and fry the mushrooms with 3 sprigs of rosemary in a drizzle of garlic oil
Boil the gnocchi in salted water for 3 minutes, drain, return to the pan
In the gnocchi pan stir in two handfuls of baby spinach until wilted
Add the mushrooms and scoop the inside of the camembert, stir well
Serve immediately, perfect with a dry white wine