Baked Mushroom and Spinach Gnocchi

The smell of gnocchi baking redolent with the tang of cheese and the comforting sweetness of potato is just what you want when coming in from an Autumn evening.  It makes you feel you’ve come home and are about to get a big hug.

If you decide to make your own gnocchi such as the Potato and Ricotta Gnocchi  recipe on this site, then, yes, it does take a bit of time but you can skip that bit and buy them ready-made and start from the bit of the recipe where you begin frying them in butter.  It is still a fabulous dish.

The time taken to assemble the dish it’s really quick  Once done you can always refrigerate for a day before baking or you can freeze the dish if you want to get even further ahead

This is homely dish that actually can be served at any level on any level – from in front of the TV to a dinner party.  It tastes that good.

Ingredients (serves 4)

  • 2 x 500g fresh potato gnocchi or 1 x Potato and Ricotta Gnocchi from recipe on post
  • 60g butter
  • 3 tbsp olive oil
  • 8 sage leaves
  • 250g baby spinach
  • 250g mushrooms (portabello or chestnut) sliced and chopped into bite size pieces
  • 200g soft goat/ewe cheese
  • 50g grated Parmesan


  1. Divide butter and oil into three. Heat first 20g butter and 1 tbsp olive oil in a large frying pan till melted and sizzling
  2. Fry your gnocchi in two batches until golden. (Add another batch of butter and oil to fry second half)
  3. Divide amongst 4 dishes or put in one large dish if serving family style
  4. Put in remaining third of butter/oil and fry sage leaves until crisp and brown.  Crumble leaves on top of gnocchi
  5. Add mushrooms to pan and sauté for 5 minutes until  moisture has evaporated
  6. Add spinach and fry until wilted
  7. Divide mushrooms and spinach over the gnocchi
  8. Chop goats/ewe cheese in small pieces and scatter  amongst the gnocchi/spinach
  9. Grate over the parmesan
  10. Put in an oven heated to 190c
  11. Bake for approx 20 mins till golden and bubbling



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