Ad

Nutrition: per serving

  • kcal471
    low
  • fat15g
  • saturates8g
  • carbs63g
  • sugars8g
  • fibre8g
  • protein16g
  • salt2.7g
Ad

Method

  • step 1

    Bring a large pan of water to the boil and cook the gnocchi following pack instructions. When they float to the top of the pan, they are ready. Drain and set aside.

  • step 2

    Meanwhile, heat the oil and butter in a large lidded frying pan. Add the onion and mushrooms, cook for 1 min over a high heat, then turn down the heat to medium, put the lid on and cook for 5 mins, stirring a few times.

  • step 3

    Remove the lid and add the garlic, cook for 1-2 mins, then stir the gnocchi into the pan. Scatter over blobs of cheese and the parsley.

Recipe from Good Food magazine, September 2016

Ad

Comments, questions and tips (52)

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.1 out of 5.210 ratings

Smallpaul

A doddle to make and with blue cheese very tasty, but recommended quantity of gnocchi way too much. 250g between two was quite enough.

MCP

Quick and easy. I added spinach to increase the vegetable content. Might try peas and/or broccoli next time.

harriet040394@gmail.com

Could definitely do with some pimping up but very yummy and quick!

kelly_atherton

I added bacon lardons, garlic, mixed herbs and black pepper to the onion and mushrooms. I used chestnut mushrooms. I also added spinach with the gnokki and cream cheese aswell as stilton. Season well.

kelly_atherton

Gnocchi even...

gridban

The ingredients for some of these recipes annoy me, where I live gnocchi tends to come in 500g packs.

jacquidaines1riPKpGc7

So use 500g packs, it won't make any difference

Ad
Ad
Ad