This gnocchi bake is outrageously tasty, and always a winner whenever I make it. I've topped with Taleggio as I love its rich, buttery taste (and its melting factor), but mozzarella is fine. For an added umami flavour, swap out 1tbsp of the Worcestershire sauce for mushroom ketchup.
One-pot recipes are my favourite, and Delish has SO many to choose from.
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- Yields:
- 4
- Prep Time:
- 5 mins
- Cook Time:
- 20 mins
- Total Time:
- 25 mins
Ingredients
- 500 g
gnocchi
- 3 tbsp.
vegetable oil
- 1
garlic clove, crushed
- 200 g
oyster mushrooms, sliced
- 1
shallot, peeled and sliced into rings
- 1 tsp.
chopped thyme leaves
- 200 g
spinach
- 2 tbsp.
Worcestershire sauce
- 1 tsp.
honey
- 1/2 tsp.
chilli flakes
- 1/2 tbsp.
chopped parsley
- 1 tbsp.
lemon juice
- 25 g
Parmesan, grated
- 100 g
Taleggio, sliced (mozzarella is fine)
Salt and pepper, to season
Directions
- Step 1Preheat grill to high. In a large oven-proof frying pan over medium heat, add 2tbsp vegetable oil. Add gnocchi and cook for four minutes, without stirring, until the underside turns crispy and golden brown. Toss, and cook for a further two minutes. Remove from pan and set aside.
- Step 2Add remaining olive oil to pan, along with garlic, chopped mushrooms, shallot and thyme, and cook for 3 minutes, moving the mushrooms continuously. Season with salt and pepper. Add gnocchi back to the pan along with spinach, Worcestershire sauce, honey, chilli flakes, parsley and lemon juice and stir until the spinach has wilted.
- Step 3Top with Parmesan and sliced Taleggio and place under the grill for 4 minutes, until bubbling and golden.
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