Mushroom Gnocchi

Mushroom Gnocchi

Dan and Steph
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  • 2 cups shredded mozzarella
  • 3 eggs egg yolks
  • 1 tsp salt
  • 1/2 tsp garlic powder


  • 1 tbs nutalex
  • 300 g mixed mushrooms chopped
  • 100 g baby spinach
  • 1/4 cup pine nuts toasted
  • 60 g light cream cheese
  • 120 ml chicken stock
  • 5 sprigs of thyme
  • 2 tbs parsley, chopped  


  • Sauce – In a large fry pan add the Nutalex
  • Add mushrooms, thyme & stir well fry off for 5mins
  • Mix the cream cheese & chicken stock together in a jug & add to the pan – deglaze & allow the mixture to simmer on low heat for 10mins
  • Add spinach – stir well
  • Add toasted pine nuts
  • Season with salt & pepper if needed
  • Gnocchi – melt the mozzarella, garlic powder and salt in a microwave about a minute stirring occasionally
  • Separate 3 egg yolks from the whites and beat them to combine.
  • Pour in half the egg yolks mix into your melted mozzarella and combine – When everything is well combined, add in the rest of the egg yolks
  • Separate mixture into four, and roll each into a long, thin strip. Cut about 1 inch pieces in each strip . Press a fork onto them gently to make them look even more like traditional gnocchi
  • Bring a pot of water to a boil and drop the gnocchi in. Boil them until they all float and then drain.
  • Place a dash of olive oil in a fry pan & fry off the gnocchi until golden all over & then toss through the creamy sauce just before serving
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