Creamy Mushroom Gnocchi Recipe -

Creamy Mushroom Gnocchi Recipe

This creamy spinach and mushroom gnocchi is a dish that the whole family will love. Made with earthy mushrooms, fresh spinach and deliciously pillowy gnocchi cooked in a creamy garlick sauce.

Course Dinner

Cuisine Vegetarian

Diet Vegetarian

Prep Time 10

Cook Time 42

Servings

Calories 1181kcal

Author Michelle Alston

Ingredients

1 tablespoon olive oil divided into two portions
1 teaspoon butter
250 g / ½ a lb of mushrooms sliced, I use chestnut (brown) mushrooms
1 medium brown onion finely diced
2 cloves of garlic finely minced or put through a garlic press
1 heaped tsp dried oregano
150 ml / ⅔ of a cup of double (heavy) cream
3 tbsps red pesto
800 g / 30oz gnocchi
130 g / 4.5oz fresh spinach
50 g / ½ a cup vegetarian parmesan cheese finely grated + more for serving
300 ml 1¼ cups of vegetable stock
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper + more for serving

Instructions

Heat the half a tablespoon of olive oil and 1 teaspoon of butter in a large saute pan over medium heat
Add the mushrooms and cook until golden brown. Try not to move the mushrooms too much as this will make them soggy.
Once cooked and golden brown transfer them to a bowl along with any juices in the pan.
Add the remaining oil to the pan then add the chopped onion along with a pinch of salt. Cook over medium heat for about 20 minutes or until the onions start to soften.
Then add the garlic and a heaped teaspoon of dried oregano and cook for a minute.
Next, pour in the cream and the stock then stir in 3 tablespoons of red pesto.
Season with salt and freshly ground black pepper.
Simmer for a couple of minutes then add the gnocchi. Stir the gnocchi once it has been added to the pan.
The sauce will start to thicken now and the gnocchi will cook in a few minutes.
Once the sauce has thickened and the gnocchi is cooked add the spinach to the pan. Stir the spinach until it has wilted.
Once the spinach has wilted remove the pan from the heat then stir in the cheese.
The dish is ready to serve once the cheese has melted.
Serve in big bowls with extra grated cheese and a sprinkling of freshly ground black pepper.

Notes

Onions - make sure to cook the onions for at least 20 minutes. If you don't cook them for long enough they will be too strong for the sauce.
Mushrooms - cooking the mushrooms first will give you golden brown mushrooms with lots of flavour. If you cook them with the onions you will end up with grey overcooked mushrooms.
Shelf-stable gnocchi - will give you the best results. The timings may vary for fresh gnocchi.
Pan - Use a high-sided saute pan to cook this recipe, I use a stainless steel pan. You could also use a cast iron skillet if you like.
Nutritional Information - all nutritional information shared is an estimate based on third-party calculations. If calorie count and/or nutritional values are important to you, we recommend putting the ingredients through whichever online nutritional calculator you prefer. Calories can vary depending on which brands were used. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Weights and measurements - For US readers, I use Cuisipro measuring cups and spoons, and a Pyrex measuring jug for liquids. These are the industry standard. Cup/spoon volumes can differ from brand to brand, for accuracy, I recommend weighing all ingredients if possible for the best results.

Nutrition