Waitrose and Partners
Mushroom, leek, Brie & gnocchi bake

Mushroom, leek, Brie & gnocchi bake

If you’re a blue cheese fan, then try swapping the Brie for Essential Cambazola in this easy recipe.

4 out of 5 stars(2) Rate this recipe
Vegetarian
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • 300g pack Essential Cup Mushrooms, finely sliced
  • 2 tbsp Essential Olive Oil
  • 500g pack Essential Gnocchi
  • 500g pack Essential Leeks, sliced and washed
  • 400g can Essential Cream Of Mushroom Soup
  • 250g Essential French Brie, torn into medium chunks
  • 75g walnuts, toasted and roughly chopped (optional)
  • 25g flat leaf parsley, roughly chopped (optional)
  • 2 unwaxed lemons, finely grated zest (optional)

Method

  1. Preheat the oven to 200ºC, gas mark 6. Warm a large frying pan or wok over a high heat, then dry-fry the mushrooms for 2-3 minutes, until golden. Add the olive oil and cook for 2 minutes more. Set aside in a wide, shallow ovenproof dish.

  2. Meanwhile, bring a large saucepan 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 generously with black pepper.

  3. Pour the mushroom soup over the vegetables and scatter with the Brie. Bake for 15-20 minutes, until golden and bubbling. Serve topped with the walnuts, parsley and lemon zest, if using. Delicious served with crusty bread.

Cook’s tip

This recipe works perfectly with pasta too – just replace the gnocchi, cooking the pasta until just tender.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,959kJ/ 471kcals

Fat

31g

Saturated Fat

12g

Carbohydrates

31g

Sugars

3.2g

Fibre

5.9g

Protein

15g

Salt

1.2g

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