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Creamy spinach and mushroom gnocchi

This comforting dish has a vibrant sauce of tender spinach and earthy mushrooms

, 24 September 2020

(65 votes)

Creamy spinach and mushroom gnocchi

  • 20 Mins

  • Serves: 4

  • Price: 93p per serving

Nutritional Info
Each 338g serving contains

  • Energy

    1315KJ

    314KCAL

    16%

  • Fat

    8.1g

    low

    12%

  • Saturates

    4.7g

    low

    24%

  • Sugars

    5.1g

    low

    6%

  • Salt

    0.88g

    low

    15%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 389kJ/93kcal.
Ingredients
  • 500g pack Asda Gnocchi
  • 100g frozen peas
  • 250g chestnut mushrooms, sliced
  • 2tsp rapeseed oil
  • 2 cloves garlic, crushed
  • 100g baby spinach
  • 300ml semi-skimmed milk
  • 1tbsp plain flour
  • 75g Asda 30% Less Fat Mild Grated British Cheese
Method

  • Bring a pan of water to the boil, add the gnocchi and peas and cook for 2 mins. Drain and set aside.

  • Heat a deep-sided frying pan, add the mushrooms and dry-fry for 4-6 mins until golden. Add 1tsp of the oil and the garlic, and cook for 1 min.

  • Add the remaining 1tsp oil to the pan, tip in the gnocchi mixture and fry for 2-3 mins, stirring, until the gnocchi are golden.

  • Put ½ the baby spinach and 200ml of the milk in a processor and blitz until finely chopped. Add the rest of the spinach and pulse to a liquid. Alternatively, use a handheld blender.

  • In a small pan, mix the flour to a paste with a splash of the remaining milk. Stir in the rest of the milk and heat on low, stirring, until thickened.

  • Add the spinach mixture to the pan, then bring to a simmer and cook for 2 mins. Season with ground black pepper, add the cheese and cook until melted. Add to the pan with the gnocchi, mix until coated, then serve.