Garlic mushroom and spinach gnocchi
Crispy gnocchi with garlicky mushrooms, spinach and lemon. Plant-based and quick.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Potato gnocchi1 kg
- Mushrooms500 g
- Garlic5 cloves
- Baby spinach150 g
- Lemons1 lemon
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Heat 2 tablespoons of oil in a large frying pan over a medium-high heat. Fry the gnocchi straight from the pack for 6 minutes, turning, until golden. Tip onto a plate.1 kg potato gnocchi
- Slice the mushrooms and fry in the same pan for 5 minutes, until golden. Chop the garlic and add for 1 minute.500 g mushrooms5 cloves garlic
- Add the spinach and the gnocchi and toss until the spinach wilts. Finish with the juice of the lemon, salt and black pepper.150 g baby spinach1 lemon
A pinch of chilli flakes and some lemon zest give it a lift with no extra cost.
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