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.
Creamy Mushroom & Truffle Gnocchi with Pear Salad & Pumpkin Seeds
Nothing brings people together like a beautiful home-cooked meal. So this Valentine’s Day, we’re inviting you to set the table, light the candles, and reconnect over the joy of good food. Think pillowy gnocchi tossed in a velvety leek and mushroom sauce that’s infused with umami truffle zest and cashew cream. Paired with a leafy rocket and pear salad, this is comfort food at its finest.
Ready in 20
5 plants
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 2 tsp pumpkin seeds
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 40g rocket
- 2g truffle zest (use half) (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 120g chestnut mushrooms
- 1 leek
- 1 pear
- 2 garlic clove
Nutritional Information
Calories: 566
Protein: 8.8g
Carbs: 57g
Fat: 34g
Ingredients
- 1 handful of fresh flat-leaf parsley (use half)
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 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)
Nutritional Information
Calories: 571
Protein: 9.2g
Carbs: 58g
Fat: 34g
Creamy Mushroom & Truffle Gnocchi with Pear Salad & Pumpkin Seeds
Nothing brings people together like a beautiful home-cooked meal. So this Valentine’s Day, we’re inviting you to set the table, light the candles, and reconnect over the joy of good food. Think pillowy gnocchi tossed in a velvety leek and mushroom sauce that’s infused with umami truffle zest and cashew cream. Paired with a leafy rocket and pear salad, this is comfort food at its finest.
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Cooking Instructions
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 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 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
Assemble 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, the remaining parsley and the half pack of truffle zest through the sauce, then remove from the heat
- Share the truffle gnocchi between bowls, with the pear salad alongside. Garnish with the pumpkin seeds
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