Roast mushroom gnocchi in a bowl

Roast mushroom gnocchi

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(23 ratings)

Prep: 5 mins Cook: 30 mins - 35 mins


Serves 3

For an easy midweek dinner, mix mushrooms with blue cheese, gnocchi and spinach. A no-fuss meal and it's nutritious, too, counting as two of your 5-a-day

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal469
  • fat23g
  • saturates9g
  • carbs46g
  • sugars2g
  • fibre4g
  • protein17g
  • salt1.9g
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  • 250g mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 500g fresh gnocchi



    An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…

  • 3 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 160g bag spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 100g blue cheese


  1. Heat oven to 220C/200C fan/gas 7. Slice the mushrooms and put in a roasting tin with the gnocchi, then drizzle over 3 tbsp olive oil. Roast for 25-30 mins or until the gnocchi are golden, stirring occasionally to stop them sticking.

  2. Once the gnocchi are ready, stir half the spinach into the tin to wilt it, then crumble the blue cheese over the top. Put it back in the oven just to melt the cheese, then serve with the remaining spinach, drizzled with a little olive oil.

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Comments, questions and tips

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Karen Hunter's picture
Karen Hunter
13th Jun, 2020
So easy and soooooo tasty! Gorgeous flavour combinations.
10th Mar, 2020
This is a surprisingly delicious dinner, as well as being quick and easy. I used spinach gnocchi, which added depth to the dish, and chestnut mushrooms. I also tossed in some roasted butternut squash and sweet potatoes which I happened to have to hand- they really lifted the dish and added a splash of colour. Interestingly, my son, who hates mushrooms, really enjoyed this meal. He liked the texture of the roasted mushrooms, which reminded him of chestnuts.
Helen Thompson
1st Jan, 2020
Did not work. It was very dry. Would not make it again.
3rd Dec, 2019
Delicious and easy. Thank you! I used plenty of oil to roast so no sticking but drained before putting back in the oven for 5 minutes then stirred in the spinach. I used stilton, utterly delicious!
4th Jun, 2019
Easy and delicious
9th Jan, 2019
This was lovely, really enjoyed it, although it did stick a bit to the bottom of the dish.
10th Dec, 2017
Roasting the gnocchi made it lose all the starch/stodge which I loved. Really simple yet tasty recipe. I used Boursin not Stilton because that's what I had in the fridge and it worked beautifully.
22nd Nov, 2017
The gnocchi were lovely roasted in the oven! I did add onion, garlic, pepper and courgette, which gave it a nice flavour and padded it out with veg. I didn't use the cheese so as to make it vegan.
21st Mar, 2019
Do you have to boil the gnocchi as usual first or can you just roast it?
goodfoodteam's picture
21st Mar, 2019
Thanks for your question. No, you don't need to boil them first. They will cook sufficiently as they roast.
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