Baked Camembert, Mushroom & Spinach Gnocchi
Servings Prep Time
2-3people 15minutes
Cook Time
30minutes
Servings Prep Time
2-3people 15minutes
Cook Time
30minutes
Ingredients
  • 1Whole Camembertbaked
  • 250g Portobello mushrooms
  • 500g Le Veneziane Gnocchi
  • 6sprigs Fresh rosemary
  • 3tbsp Garlic infused olive oil
  • 2handfuls Baby spinach
Instructions
  1. Score the camembert and add 2 rosemary sprigs into the gap, bake at 160 degrees for 25 minutes
  2. Wait 15 minutes (maybe have a cup of tea)
  3. Slice and fry the mushrooms with 3 sprigs of rosemary in a drizzle of garlic oil
  4. Boil the gnocchi in salted water for 3 minutes, drain, return to the pan
  5. In the gnocchi pan stir in two handfuls of baby spinach until wilted
  6. Add the mushrooms and scoop the inside of the camembert, stir well
  7. Serve immediately, perfect with a dry white wine