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Garlicky mushroom gnocchi recipe

17 ratings

When you want dinner on the table 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 Philadelphia Garlic & Herbs, it's the perfect midweek meal. See method

Serves 4
10 mins to prepare and 15 mins to cook
257 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 Philadelphia Garlic & Herbs
2 tbsp finely chopped flat-leaf parsley
Handful wild rocket, to serve

Perfect with:

Philadelphia Garlic & Herbs
Smooth and creamy, ideal for adding extra flavour to mealtimes.

Shop ingredients

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

Each serving contains

Energy
1080kj
257kcal 13%
Fat
8g 12%
Saturates
1g 6%
Sugars
3g 3%
Salt
1.3g 21%

of the reference intake
Carbohydrate 38.8g Protein 5.6g Fibre 3.5g

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 Philadelphia Garlic & Herbs, 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