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Garlicky mushroom gnocchi recipe

30 ratings

When you want dinner ready fast, rustle up this speedy gnocchi dish, it's on the table in under half an hour! Packed with spinach, mushrooms and dollops of creamy garlic and herb soft cheese, it's the perfect midweek meal. See method

Serves 4
10 mins to prepare and 15 mins to cook
346 calories / serving
Vegetarian

Ingredients

100g baby leaf spinach
2 tbsp olive oil
1 red onion, thinly sliced
250g pack chestnut mushrooms, thinly sliced
2 large garlic cloves, finely crushed
500g pack gnocchi
1 reduced-salt vegetable stock cube, dissolved in 200ml boiling water
100g garlic and herb soft cheese
2 tbsp finely chopped flat-leaf parsley
handful wild rocket, to serve

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
1455kj
346kcal 17%
Fat
13g 19%
Saturates
7g 33%
Sugars
5g 5%
Salt
1.5g 25%

of the reference intake
Carbohydrate 42.1g Protein 14g Fibre 3.9g

Method

Place the spinach in a colander over the sink and pour over a kettle of freshly boiled water to wilt. Set aside.
Heat 1 tbsp of the oil in a large frying pan over a medium-high heat. Add the onion and cook for 5 mins, tossing regularly, until softened. Add the remaining 1 tbsp oil, the mushrooms, garlic and gnocchi and cook for a further 6-8 mins until the mushrooms have softened and the gnocchi is crisp. Stir through the spinach and stock, bring to the boil and simmer for 3-5 mins, stirring regularly until the gnocchi is lightly coated in a glossy sauce.
Top the gnocchi with teaspoons of the garlic and herb soft cheese, allowing it to melt in. Sprinkle over the parsley and season with a grind of freshly cracked black pepper. Serve immediately with a rocket salad on the side, if you like.

See more Vegetarian recipes