Baked gnocchi with spinach and mushrooms

Baked gnocchi with spinach and mushrooms
  • Serves icon Serves 3
  • Time icon Ready in 25 minutes

A creamy vegetarian gnocchi recipe that, with the help of a few cheat ingredients, is ready in under 30 minutes. Result!


  • 2 tbsp olive oil
  • 250g chestnut mushrooms, halved
  • 500g fresh potato gnocchi
  • 350g tub spinach and ricotta pasta sauce
  • Mixed salad leaves, to serve


  1. Preheat the oven to 190°C/fan170°C/gas 5. Heat the olive oil in a frying pan and cook the chestnut mushrooms for 3-4 minutes, until golden.
  2. Meanwhile, cook the gnocchi in boiling, salted water for 1-2 minutes. Drain and return to the pan. Gently stir in the mushrooms and the spinach and ricotta pasta sauce.
  3. Tip into a baking dish and bake for 20 minutes, until bubbling. Serve with a mixed salad.


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