Mushroom Gnocchi Bake

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Step 1.

Slice up your mushrooms. Add a splash of olive oil to a frying pan. Cook the mushrooms until browned and shrivelled.

Step 2.

Add a crushed garlic clove, a handful of thyme leaves, a tsp of chilli flakes, a handful of chopped parsley and the zest of a lemon. Mix everything in.

Step 3.

Add single cream. Allow it to bubble down and add your spinach. Leave it to wilt.

Step 4.

Add gnocchi to a bowl and cover with boiling water. Leave for 5 minutes.

Step 5.

Back to your sauce. Once the spinach has wilted, add the juice of half a lemon.

Step 6.

Add 3 tbsp of water from the gnocchi bowl to the sauce. Mix together. Drain the gnocchi and add to the sauce.

Step 7.

Mix everything together. Season well with salt and pepper.

Step 8.

Pour the gnocchi into an oven proof dish. Top with slices of taleggio, sprinkle on some chilli flakes and place under the grill for 10 minutes, until golden and bubbling.

Step 9.

Spoon out the gnocchi, top with some more chopped parsley and tuck in. Enjoy!

Keep that taleggio under the grill under it is lovely and golden.

150g Spinach
1 Clove of Garlic
1 Lemon
4 Tbsp Single Cream
100g Taleggio
2 Tsp Chilli Flakes
Bunch of Parsley
Bunch of Thyme
200g Mixed Pack Mushrooms
250g Chestnut Mushrooms
800g Gnocchi
Salt
Pepper
Olive Oil