Cheesy mushroom and sage gnocchi

Name: Cheesy mushroom and sage gnocchi
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: British recipes
Ingredients: Olive oil for frying; 2 x 250g packs chestnut mushrooms, quartered; 2 garlic cloves, chopped; 10 fresh sage leaves, 4 finely chopped; 2 x 400g tins chopped tomatoes; 2 tbsp good quality balsamic vinegar (we like Belazu); 400-500g pack fresh gnocchi; 25g freshly grated parmesan (or vegetarian alternative); 30g grated mozzarella or cheddar cheese

Published: 15 May 17
Updated: 18 Mar 24

Test kitchen approved

Gnocchi is the midweek go-to when it comes to quick, comfort food. We’ve baked it with mushrooms, cheese and tomato sauce in this vegetarian bake recipe.

We’ve got lots more recipes like this, take a look at all our gnocchi recipes.

Serves 4
Hands-on time 25 min

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Ingredients

Olive oil for frying
2 x 250g packs chestnut mushrooms, quartered
2 garlic cloves, chopped
10 fresh sage leaves, 4 finely chopped
2 x 400g tins chopped tomatoes
2 tbsp good quality balsamic vinegar (we like Belazu)
400-500g pack fresh gnocchi
25g freshly grated parmesan (or vegetarian alternative)
30g grated mozzarella or cheddar cheese

Method

Heat a glug of olive oil in a shallow flameproof casserole, then fry the quartered mushrooms for 5-6 minutes over a medium-high heat until browned. Add the garlic and chopped sage, then cook, stirring, for another minute.
Pour in the chopped tomatoes plus half a tomato tin of water and the balsamic vinegar. Simmer for 5-10 minutes until thickened. Stir in the gnocchi and cook for 5 minutes or until tender.
Meanwhile, heat the grill to high. Scatter the grated cheese over the gnocchi. Brush the reserved sage leaves with a little oil, then scatter on top of the cheese. Pop the casserole under the grill for 3-4 minutes until the cheese has melted and turned golden brown.

Recipe from April 2017 Issue

Nutrition

Nutrition: per serving

Calories: 290kcals
Fat: 6.9g (2.8g saturated)
Protein: 12.9g
Carbohydrates: 41.8g (9.8g sugars)
Fibre: 4.4g
Salt: 1.2g

delicious. tips

Next time, swap sage for basil and mushrooms for sliced peppers or leeks.
If making ahead, add the gnocchi in step 2 but don’t cook it at all. Scatter the cheese over the pasta bake, then cover and store in the fridge for up to 24 hours. Heat in a 200°C/180°C fan/gas 6 oven for 25-30 minutes until piping hot and golden on top.

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