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Creamy Mushroom Gnocchi

Creamy Mushroom Gnocchi

with Spinach
4.0(4.5K)
Emma Blanchet
Emma BlanchetUpdated on March 06, 2026
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Calories
: 
499 kcal
Protein
: 
19g protein
Total
: 
20 minutes
Difficulty
: 
Medium
Allergens:
  • Cereals containing gluten
  • Milk
  • Egg
  • May contain traces of allergens
  • Egg
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1

Wild Mushroom Paste

250

Sliced Mushrooms

350

Gnocchi

(Contains: Cereals containing gluten May contain traces of: Egg, Milk)

1

Garlic Clove

112.5

Reduced Fat Creme Fraiche

½

Flat Leaf Parsley

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

125

Baby Spinach

Not included in your delivery

150

Water for the Sauce

Energy (kcal)499 kcal
Energy (kJ)2088 kJ
Fat15 g
of which saturates10 g
Carbohydrate71 g
of which sugars8 g
Protein19 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Chopping Board
•Garlic Press
•Grater
•Knife
•Baking Tray
•Grill Pan
•Plate

Instructions

PDF
Get Prepped
1

Preheat your oven to 130°C, or its lowest setting, we will use the oven to keep the gnocchi warm Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).

Cook the Gnocchi
2

Heat a glug of oil in a frying pan on medium-high heat. When hot, add the gnocchi and season with salt and pepper. Cook until golden and crispy, 8-10 mins. Stir to turn the gnocchi occasionally so they colour evenly. Once nicely golden, transfer the gnocchi to a baking tray and keep warm in the oven. TIP: Do this in batches if necessary.

Start the Sauce
3

Meanwhile, heat another drizzle of oil in your frying pan over high heat. Add the sliced mushrooms and season with salt and pepper. Cook, stirring regularly, until browned, 6-8 mins. Lower the heat to medium then add the garlic and cook for a further 1 minute.

Simmer
4

Add the water to the pan (see ingredients for amount), along with the mushroom paste and creme fraiche. Stir to combine and bring to a bubble. Simmer for 1 minute.

Cook the Spinach
5

Add the spinach a handful at a time, stirring, until it has all wilted, 2-3 mins. TIP: Add a splash of water at this stage, if the sauce is a bit thick. Season the sauce to taste with salt and pepper. Remove the sauce from the heat and get ready to serve!

Serve
6

Share the gnocchi between your plates. Spoon the sauce on top and finish with a sprinkle of parsley and the hard Italian cheese. Enjoy!

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