Creamy Mushroom & Truffle Gnocchi with Pear Salad & Pumpkin Seeds

Serving size

1 person 2 people 4 people

Ingredients

10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
2 garlic clove
1 pear
1 leek
120g chestnut mushrooms
300g potato gnocchi

(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
200ml cashew cream (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
2g truffle zest (use half)

(Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
40g rocket
1 tbsp apple cider vinegar

(apple cider vinegar (100%))
2 tsp pumpkin seeds
1 handful of fresh flat-leaf parsley

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	529Kcal
	485kJ	2213kJ
Fat	6.6g	30g
of which saturates	1.0g	4.4g
Carbohydrates	12g	57g
of which sugars	1.7g	7.7g
Protein	1.5g	6.9g
Salt	0.56g	2.6g
Fibre	1.3g	5.7g

Ingredients

10g veg stock powder (use half)

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
1 handful of fresh flat-leaf parsley (use half)
2 tsp pumpkin seeds (use half)
40g rocket (use half)
2 garlic clove
120g chestnut mushrooms (use half)
200ml cashew cream (use half) (Nuts)

(water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
300g potato gnocchi (use half)

(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
1 tbsp apple cider vinegar (use half)

(apple cider vinegar (100%))
1 leek (use half)
2g truffle zest (use a quarter)

(Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
1 pear (use half)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	114Kcal	533Kcal
	479kJ	2231kJ
Fat	6.5g	30g
of which saturates	0.9g	4.4g
Carbohydrates	12g	58g
of which sugars	1.7g	7.8g
Protein	1.6g	7.3g
Salt	0.55g	2.6g
Fibre	1.2g	5.7g

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Vegan Prep in 10 5 plants Low sat fat

Creamy Mushroom & Truffle Gnocchi with Pear Salad & Pumpkin Seeds

Prep time: 10 mins

Total time: 25 mins

Cuisine: European

Food group: Vegan

Looking for a comforting dinner for the colder weeknights? We've got you covered. Think pillowy gnocchi tossed in a velvety leek and mushroom sauce that’s infused with umami truffle zest and cashew cream. Pair it with a leafy rocket and pear salad, for the perfect balance of textures and flavours.

Cooking Instructions

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.

Before you start

Pull out a large non-stick frying pan, a medium bowl & a grater

Prep & fry

Finely grate the garlic. Thinly slice the mushrooms and pear. Trim and slice the leek into 1/2cm half-moons. Roughly chop the parsley
Heat the large non-stick frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt. Remove from the pan and set aside

Make the mushroom sauce

Reheat the frying pan with 1 tbsp olive oil on medium heat. Once hot, add the mushrooms and leek and cook for 4-5 mins, until browned and softened. Season with salt and pepper. Add the garlic and cook for another 1 min
Stir in the cashew cream and stock powder. Bring to a boil and simmer for 1-2 mins

Build the pear salad

Meanwhile, in the medium bowl, combine the vinegar, 1 tbsp olive oil and a pinch of salt and pepper. Add the pear, rocket and half the parsley and toss to coat in the dressing

Finish & plate up

Stir the gnocchi, remaining parsley and the half pack of truffle zest through the mushroom sauce, then remove from the heat
Share the truffle gnocchi between bowls, with the pear salad alongside. Garnish with the pumpkin seeds