Dinner recipe
Chestnut mushrooms, green beans, spinach, gnocchi, Greek yoghurt, paprika, mustard, and parsley cooked into a creamy vegetarian stroganoff-style dinner.
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Ingredients
large frying pan, saucepan, colander, knife, chopping board, grater
Method
Slice the chestnut mushrooms, trim and halve the green beans, finely chop the onion, grate the garlic, roughly chop the parsley, and zest and juice half the lemon.
Bring a saucepan of water to the boil. Add the gnocchi and green beans, then cook for 2 to 3 minutes until the gnocchi floats and the beans are bright green. Drain and keep 100ml cooking water.
Heat 1 tablespoon olive oil in a large frying pan over a medium-high heat. Add the chestnut mushrooms and onion, then season with black pepper and cook for 7 to 8 minutes until the mushrooms are browned and most of their moisture has evaporated.
Stir in the garlic, smoked paprika, and Dijon mustard for 30 seconds. Pour in the vegetable stock and simmer for 4 to 5 minutes until reduced by about a third.
Lower the heat. Stir in the Greek yoghurt, lemon zest, and lemon juice for 1 to 2 minutes until the sauce is creamy and gently steaming, but do not let it boil hard.
Add the drained gnocchi, green beans, spinach, and a splash of reserved cooking water. Fold for 2 to 3 minutes until the spinach wilts and the gnocchi is coated.
Divide the stroganoff gnocchi between bowls and scatter with the parsley. Add a little more black pepper at the table if liked.
