Mushroom & Spinach Gnocchi


Wonderfully quick as a light(ish) lunch with crusty bread or double the quantities for a fulfilling main meal for four. Gnocchi seems to fill in all the gaps which works well for when you are really, truly, very hungry.

Here's how you do it

1.       Pop a pot of salted water on to boil.

2.       Whilst you are waiting, chop up your mushrooms, add a glug of the garlic oil and the soy sauce in a frying pan and cover. Cook for 5-7 minutes until scrummy looking and starting to dry out. Remove from the heat.

3.       Your water should be ready by now, so pop your gnocchi in for 3 mins, and then drain.

4.       Now fry your onion in the balsamic and a glug of olive oil, until the onion softens and just starts to caramelise.

5.       Next, add the drained gnocchi to the onion and continue to fry for a few minutes with another glug of the garlic oil if it is starting to dry out.

6.       Throw in the spinach until it wilts and as the gnocchi starts to dry out and crispen up, throw in the mushrooms to heat through and then serve with fresh basil and crusty bread.

This is such a simple dish to make and satisfyingly filling. It is so quick and easy that you can even get the youngsters involved to help prepare it. I’m a huge advocate of getting the family involved at dinner time, from start to finish. We have always encouraged our young’un’ to take part in chopping, stirring, even washing up! And she eats pretty much everything. Except mango, which is weird. More for me though.

Encouraging younger ones in the kitchen from a young age ensures that they will grow up with a healthy love of food, as well as a love of healthy food, and they also benefit from a few culinary skills to set them up for life. 


  • 500g gnocchi
  • 500g mushrooms (chestnut work very nicely)
  • Garlic oil (or one minced clove and extra virgin olive oil)
  • 1tbsp soy sauce
  • 1 tbsp of balsamic vinegar
  • Large red onion (or two small ones)
  • Big handful of spinach, chopped

What’s in this recipe