The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
500g beef mince(british beef mince (10% fat))
- 4 portobello mushrooms
-
500g potato gnocchi(Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 160g baby spinach
- 2 onion
-
2 tbsp extra virgin olive oil with white truffle flavouring(extra virgin olive oil, white truffle flavouring)
-
1 chicken stock cube (Celery)(sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
-
8 tsp garlic, rosemary and thyme paste(Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
Allergens
May Contain:
Celery
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 131Kcal | 577Kcal |
| 547kJ | 2415kJ | |
| Fat | 6.0g | 26g |
| of which saturates | 1.8g | 8.1g |
| Carbohydrates | 12g | 52g |
| of which sugars | 0.9g | 3.9g |
| Protein | 7.5g | 33g |
| Salt | 0.79g | 3.5g |
| Fibre | 1.1g | 5.0g |
Ready in 20
High protein
5 plants
Speedy Beef Gnocchi with Truffled Portobello Mushrooms
This restaurant-worthy dinner is ready in 20 mins! You'll simmer grass-fed British beef mince with rosemary, garlic and thyme paste. Stir in fluffy potato gnocchi, portobello mushrooms and extra virgin white truffle oil. Simple yet super sophisticated.
Cooking Instructions
Cooking Instructions
- Heat a large frying pan with 1 tbsp oil on high heat. Add the beef mince and cook for 4 mins, until browned.
- Roughly slice the mushrooms. Finely slice the onion. Add the mushrooms and onion to the pan, along with the garlic & herb paste. Cook for 5-7 mins, until the veg is soft.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the gnocchi and simmer for 2 mins (or until the gnocchi float to the surface), then drain.
- Boil a half-kettle. Dissolve the stock cube in a jug with 250ml water. Rinse the spinach, then add to the beef pan along with the gnocchi and stock. Simmer for 3-4 mins, until the spinach has wilted and the liquid has mostly evaporated. Season with sea salt (to taste).
- Serve in bowls and drizzle with truffle oil.
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