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Baked gnocchi with mushrooms and spinach recipe

Baked gnocchi with mushrooms and spinach recipe

43 ratings

Making your own gnocchi is easier than you might think, as this tasty dish proves. Mushrooms and spinach are natural accompaniments to gnocchi, especially when a creamy sauce is added to the mix. It makes for a great leftovers lunch, too. See method

  • Serves 4
  • 1 hr
  • 422 calories / serving
  • Freezable
  • Healthy
  • Vegetarian


  • 750g potatoes, peeled
  • 175g semolina
  • 1 egg
  • pinch of nutmeg
  • ½ tsp olive oil
  • 300g mushrooms, sliced
  • 1 garlic clove, crushed
  • 200g baby spinach
  • 2 tbsp half-fat crème fraîche
  • 75g half-fat white mature Cheddar cheese
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

  • Fat

    8g 11%
  • Saturates

    3g 15%
  • Sugars

    2g 2%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 64.2g Protein 18.9g Fibre 7g


  1. Peel and cook the potatoes for 20 minutes, drain and mash. Add semolina, egg and nutmeg and mix until it forms a ball. Dust a surface with semolina flour, divide mixture into four and roll into a sausage just over 2.5cm diameter. Cut into 2.5cm lengths, making little pillows of gnocchi.
  2. Add gnocchi to pan of boiling water, cook for 2 minutes and remove with a slotted spoon.
  3. Heat oven to gas 4, 180°C, fan 160°C. Cook sliced mushrooms in a pan with a little oil for 5 minutes, add garlic and cook for 2 minutes. In a bowl mix the gnocchi, spinach and mushrooms with half the grated cheese and the crème fraîche, place in an ovenproof dish, top with rest of the grated cheese and bake in the top of the oven for 15-20 minutes.

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