- 220g Quorn Pieces
- 500g potato gnocchi
- 1 chilli thinly sliced
- 2 cloves of garlic thinly sliced
- 200g wild mushrooms
- 100ml vegetable stock
- 50g mascarpone
- 1 fresh lemon
- Small bunch of fresh parsley finely chopped
- 10g aged vegetarian parmesan
- Drop the gnocchi into salted, boiling water for approximately three minutes.
- Meanwhile, heat up some olive oil in a frying pan, fry the chilli and garlic for a few seconds.
- Throw in the wild mushrooms and Quorn Pieces, fry for a few minutes.
- Pour in the vegetable stock, and add the gnocchi.
- Toss together with the mascarpone, lemon juice and chopped parsley.
- Finish with grated parmesan cheese.
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