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Garlicky mushroom gnocchi recipe

Garlicky mushroom gnocchi recipe

28 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


  • 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

  • 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


  1. Place the spinach in a colander over the sink and pour over a kettle of freshly boiled water to wilt. Set aside.​ 
  2. 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.​ 
  3. 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.

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