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
Give your nights in an upgrade with this restaurant-worthy pasta special. Pillowy gnocchi are coated in a velvety leek and mushroom sauce, infused with umami truffle zest and mellow cashew cream. Serve alongside a refreshing salad, starring crisp pears and leafy rocket. Sprinkle with crunchy pumpkin seeds for the perfect bite.
Ready in 20
5 plants
Low sat fat
Serving size
Ingredients
- 30g pumpkin seeds
- 80g rocket
- 2g truffle zest (Natural carob powder, Natural truffle flavour, salt, black summer truffle (Tuber Aestivum Vitt.))
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 400ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 2 tbsp apple cider vinegar (apple cider vinegar (100%))
- 2 leek
- 240g chestnut mushrooms
- 5 garlic clove
- 1 pear
Nutritional Information
Calories: 470
Protein: 9.1g
Carbs: 54g
Fat: 24g
Creamy Mushroom & Truffle Gnocchi with Pear Salad & Pumpkin Seeds
Give your nights in an upgrade with this restaurant-worthy pasta special. Pillowy gnocchi are coated in a velvety leek and mushroom sauce, infused with umami truffle zest and mellow cashew cream. Serve alongside a refreshing salad, starring crisp pears and leafy rocket. Sprinkle with crunchy pumpkin seeds for the perfect bite.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large non-stick frying pan, a medium bowl & a measuring jug
Get started
- Thinly slice the garlic, mushrooms and pear. Cut the leeks into 1/2cm half-moons
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the mushrooms and cook for 3-4 mins, until browned
- Lower the heat, then add the leek and another 1 tsp oil. Cook for a further 4-5 mins, until softened. Season with salt and pepper
Simmer the sauce & fry the gnocchi
- Add the garlic and half the cider vinegar. Cook for 1 min, then stir in the cashew cream and 50ml water. Bring to a boil and simmer for 4-5 mins, until thickened slightly
- Heat the large non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 3-4 mins, tossing regularly, until golden brown. Season with salt
Finishing touches
- In the medium bowl, combine the remaining vinegar and 1 tbsp olive oil. Season with salt and pepper
- Remove the mushroom sauce from the heat, then stir through the cooked gnocchi and truffle zest
Plate up
- When ready, add the pear and rocket to the dressing bowl and toss to combine
- Serve the truffle gnocchi into bowls, with the pear salad alongside. Garnish with the pumpkin seeds
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