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Mushroom and gnocchi bake recipe

Mushroom and gnocchi bake recipe

6 ratings

Jamie says: "A gorgeous all-in-one bake, heroing ready-made gnocchi, with mushrooms and pesto". See method

  • Serves 2
  • 5 mins to prepare and 30 mins to cook
  • 477 calories / serving
  • Healthy

Ingredients

  • 3 garlic cloves
  • 3 rosemary sprigs
  • 4 rashers pancetta (optional)
  • 200g mixed mushrooms, such as chestnut, button or Portobello
  • olive oil
  • 400g tin plum tomatoes
  • 400g pack fresh potato gnocchi
  • 15g Parmesan, plus extra to serve (optional)
  • 2 tbsp pesto
Go veggie: Swap out the Parmesan for a vegetarian hard cheese

Each serving contains

  • Energy

    2000kj
    477kcal
    24%
  • Fat

    10g 14%
  • Saturates

    3g 15%
  • Sugars

    7g 8%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 80.8g Protein 14.8g Fibre 6.6g

Method

Jamie Oliver 155x255

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Peel the garlic, strip the leaves from the rosemary, then finely chop it all with the pancetta (if using).

  2. Put a medium ovenproof frying pan on a medium heat, tear in the mushrooms and dry-fry for 5 mins to release their flavour. Add the garlic, rosemary and pancetta with 1 tsp olive oil and cook for 3 mins until lightly golden. Pour in the tomatoes with a tin’s worth of water, crushing the tomatoes with the back of a spoon. Bring to the boil, then simmer for 10 mins; season.

  3. Stir in the gnocchi, grate over the Parmesan, then bake for 15 mins until golden and bubbling. Spoon over bombs of pesto and extra cheese (if you like) before serving.

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