Gnocchi with Asparagus & Mushrooms in Porcini Broth Recipe | Abel & Cole
Gnocchi with Asparagus & Mushrooms in Porcini Broth
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Prep: 10 mins
Cook: 30 mins
Set sail for fluffy gnocchi islands floating in a delicate veggie broth of chestnut and porcini mushrooms with tender emerald asparagus tips and slivers of sweet shallot. Sounds like a dream, tastes like a dream, but is no dream – it’s your dinner.
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393 kcal
(per portion)
Ingredients you'll need
  • 1 vegetable stock cube
  • 12g dried porcini
  • 2 shallots
  • 200g chestnut mushrooms
  • 1 garlic clove
  • 200g asparagus
  • 1 lemon
  • 400g gnocchi
  • A handful of tarragon, leaves only
From your kitchen
  • 450ml boiling water
  • 2 tsp olive oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Crumble the vegetable stock cube into a heatproof jug. Tip in the porcini mushrooms. Pour in 450ml boiling water and stir to dissolve the stock cube. Set aside to soak.

  • 2.

    Peel and finely slice the shallots. Thickly slice the chestnut mushrooms, halving or quartering any small mushrooms. Peel and crush the garlic. Snap the woody ends from the asparagus so you just have the tender tips. Finely grate the zest from the lemon.

  • 3.

    Put a deep frying pan or wok over a medium heat. Warm for 1 min, then add 2 tsp oil to the pan and the shallots. Season with a pinch of salt and pepper. Fry, stirring, for 5 mins till the shallots have softened and started to brown and turn golden.

  • 4.

    Add the mushrooms to the pan and fry for 5 mins, stirring often, till the mushrooms are juicy and soft.

  • 5.

    Stir in the garlic, lemon zest and asparagus tips. Tip in the gnocchi and stir to mix well, then pour in the porcini stock with the porcini mushrooms. Pop on a lid. Simmer for 5 mins till the veg are tender and the gnocchi are cooked.

  • 6.

    While the veg and gnocchi simmer, roughly chop the tarragon leaves.

  • 7.

    Add a squeeze of lemon juice to the pan and taste the dish. Season with a squeeze more lemon juice, salt or pepper. Ladle the gnocchi, veg and broth into warm bowls and serve garnished with the chopped tarragon.

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