Vegetarian gnocchi

Brimming with mushrooms, this veggie feast is a moreish choice for meat-free Mondays

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25 minutes
Serves 4
1.5 of 5 a day

Nutrition: Per serving

Kcal303
Fat5.4g
Salt1.7g
Sugar0.5g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

This warming dish will satisfy veggies and meat lovers alike. Using a sprinkle of finely chopped sun-dried tomatoes and parmesan adds plenty of flavour without adding too many calories.

Ingredients

1 teaspoon olive oil
500g gnocchi
250g chestnut mushrooms, finely sliced
1 clove garlic, finely chopped
Pinch of chilli flakes
20g sun-dried tomatoes, finely chopped
1 x 400g can cannellini beans
100g baby spinach
150ml hot water
Freshly ground black pepper
15g parmesan cheese, finely grated

Method

Heat the oil in a large frying pan over a high heat and brown the gnocchi for 8–10 minutes, stirring occasionally. Remove the gnocchi from the pan and set aside.
Put the mushrooms in the pan and cook for 10 minutes, or until softened.
Reduce the heat and stir through the garlic, chilli flakes, sun-dried tomato, beans and spinach.
Add the water and cook until the spinach has just wilted.
Return the gnocchi to the pan and heat through.
Season with pepper and parmesan cheese. Serve immediately.