HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCreamy Mushroom Gnocchi
Creamy Mushroom Gnocchi

Creamy Mushroom Gnocchi

with Spinach

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We think that pan-fried gnocchi with crème fraîche is not only super tasty but incredibly easy to make! The gnocchi has a crispy coating and a pillow-like centre, accompanied by sliced mushrooms, tasty spinach, cheese and flat leaf parsley. We'd say we’ve made our own delicacy with this twist on a classic Italian dish!

Allergens:Cereals containing GlutenMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 bunch(es)

Flat Leaf Parsley

1 unit(s)

Garlic Clove

350 grams


(ContainsCereals containing Gluten)

1 punnet(s)

Sliced Mushrooms

1 pot(s)

Wild Mushroom Paste

100 grams

Creme Fraiche


1 bag(s)

Baby Spinach

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2259 kJ
Energy (kcal)540 kcal
Fat23.0 g
of which saturates12.0 g
Carbohydrate71 g
of which sugars8.0 g
Protein18 g
Salt2.8 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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Roughly chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press).


Heat a glug of oil in a frying pan on medium-high heat.When hot, add the gnocchi (see ingredients for amounts) 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 plate.TIP: Do this in batches if necessary.


Meanwhile, heat another drizzle of oil in another large frying pan on 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.


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.


Add the spinach a handful at a time, stirring, until it has all wilted, 2-3 mins.Return the gnocchi to the pan, stir to combine and cook until everything is piping hot. 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 pan from the heat and get ready to serve!


Share the gnocchi between your plates.Finish with a sprinkle of parsley and the hard Italian cheese. Enjoy!