Locally Made Gnocchi with Blue Cheese, Mushrooms & Spinach
  • Prep time: 20 minutes
  • Calories: 480
The team at Ipastai make the BEST gnocchi (in our opinion). Their artisan, hand processed and packed fresh potato gnocchi is made using an authentic, traditional Italian family recipe - and they don’t use any artificial colours, flavours or preservatives. Simply paired in this recipe with some earthy mushrooms, spinach and creamy blue cheese, it is just divine.
  • 270 g of Portobello Mushrooms (small)
  • 2 of Garlic Clove
  • 50 g of Sour Cream
  • 1 of Brown Onion
  • 2 Tbsp of Butter (pantry)
  • 1 Small Bunch of Flatleaf Parsley
  • 30 g of Blue Cheese

Prepare Ingredients:

Bring a pot of salted water to the boil. Peel and roughly chop garlic. Peel and small dice 34 of the onion (you will have left over). Pick parsley leaves, discarding stems and roughly chop leaves. Slice mushrooms.

Cook Gnocchi:

Cook gnocchi following the pack instructions. When they float to the top of the pot, they are ready. Drain and drizzle with a little olive oil. Set aside.

Cook Onions & Mushrooms:

Meanwhile, heat butter in a large, high sided pan over high heat. When the butter starts foaming, add the onion and mushrooms. Cook for 1 minute over high heat, then reduce heat to medium. Cook for 5 minutes, stirring a few times.

Add Gnocchi & Spinach:

Add the garlic, cook for 1-2 minutes. Add the cooked gnocchi and a handful of spinach into the pan. Cook a further minute, until the spinach has just wilted.

You Plate It:

To finish the gnocchi; scatter over blue cheese. Add sour cream and parsley to taste. Fold in gently to combine. Divide amongst bowls and garnish with any remaining parsley. Enjoy!