Baked gnocchi with mushrooms and spinach

Baked gnocchi with mushrooms and spinach recipe

36 ratings

See method

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


  • 750g (1½lb) peeled potatoes
  • 175g (6oz) semolina
  • 1 egg
  • pinch of nutmeg
  • ½tsp olive oil
  • 300g (10oz) mushrooms, sliced
  • 1 garlic clove, crushed
  • 200g (7oz) young leaf spinach
  • 2tbsp half-fat crème fraîche
  • 75g (3oz) half-fat white mature Cheddar 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 (1in) diameter. Cut into 2.5cm (1in) 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.

You may also like

Be the first to comment

blog comments powered by Disqus