Mushroom Gnocchi en Papillote

📝 Ingredients

• 500 g potato gnocchi (1 packet)
• 250 g button mushrooms
• 250 g frozen whole-leaf spinach
• 1 shallot (about 30 g)
• 100 g light garlic and herb cream cheese (about 16 % fat)
• 4 tbsp semi-skimmed milk (60 ml)
• 1 tbsp olive oil
• 20 g grated Parmesan
• ½ tsp dried thyme
• Salt, black pepper

🍴 Utensils

• Microwave
• Bowl
• Mixing bowl
• Fork
• Parchment paper
• Baking sheet

📖 Steps

1. Preheat the oven to 200 °C. Defrost the spinach in a bowl in the microwave for 4 to 5 min, leave it to cool slightly, then squeeze it firmly in your hands over the sink to remove as much water as possible: too much water would make the parcel soggy.
2. Clean the mushrooms with damp kitchen paper, cut off the earthy end of the stalks and slice them 5 mm thick. Peel and finely chop the shallot.
3. In a bowl, loosen the cream cheese with the milk using a fork until smooth. Add the thyme, a small pinch of salt (the cheese is already salty) and plenty of pepper.
4. In a large bowl, mix the gnocchi straight from the packet, without pre-cooking them, with the mushrooms, spinach, shallot and olive oil. Add the cream cheese sauce and stir to coat each gnocchi well.
5. Cut out 2 large sheets of baking paper about 40 × 40 cm and divide the mixture between them, placing it in the centre of each in as flat a layer as possible so everything cooks evenly.
6. Bring the edges of the paper together over the filling, fold them over together several times, then twist the ends like a sweet wrapper. Place the parcels on a tray and bake for 20 min at 200 °C.
7. Carefully open one parcel (the steam can burn) and taste a gnocchi: it should be soft right through; if not, close it again and cook for 5 min more. Stir, sprinkle with grated Parmesan and serve immediately.