Vegetarian gnocchi

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Vegetarian gnocchi with beans and mushrooms

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

25 minutes

Serves 4

Charlie Farrant

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.

Charlie Farrant

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

CALORIES: 303

FAT: 5.4g

5 A DAY: 1.5

SALT: 1.7g

SUGAR: 0.5g

Method

  1. 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.
  2. Put the mushrooms in the pan and cook for 10 minutes, or until softened.
  3. Reduce the heat and stir through the garlic, chilli flakes, sun-dried tomato, beans and spinach.
  4. Add the water and cook until the spinach has just wilted.
  5. Return the gnocchi to the pan and heat through.
  6. Season with pepper and parmesan cheese. Serve immediately.

If the mixture is a bit dry, add a little extra water to stop the gnocchi sticking

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