Baked Camembert, Mushroom & Spinach Gnocchi
Course
Main Dish
Cuisine
Italian
Keyword
comfort food
,
gluten free
,
gnocchi
,
wheat free
Servings
Prep Time
2-3
people
15
minutes
Cook Time
30
minutes
Servings
Prep Time
2-3
people
15
minutes
Cook Time
30
minutes
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
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