Baked gnocchi with mushrooms and spinach
Making your own gnocchi is easy, relaxing and rewarding.
What to do
- Peel and cook the potatoes for 20 minutes, drain and mash. Add semolina, egg and nutmeg and mix until it forms a ball. Dust a surface with semolina flour, divide mixture into four and roll into a sausage just over 2·5cm (1in) diameter. Cut into 2·5cm (1in) lengths, making little pillows of gnocchi.
- Add gnocchi to pan of boiling water, cook for 2 minutes and remove with a slotted spoon.
- Heat oven to Gas 4, 180°C, 350°F. Cook sliced mushrooms in a pan with a little oil for 5 minutes, add garlic and cook for 2 minutes. In a bowl mix the gnocchi, spinach and mushrooms with half the grated cheese and the crème fraîche, place in an ovenproof dish, top with rest of the grated cheese and bake in the top of the oven for 15-20 minutes.
- Cost per serving: 68p
- Serves: 4
- Time: 1hr
Ingredients
- 750g (1½lb) peeled potatoes
- 175g (6oz) semolina
- 1 egg
- pinch of grated nutmeg
- ½tsp olive oil
- 300g (10oz) mushrooms, sliced
- 1 clove garlic, crushed or chopped
- 200g (7oz) young leaf spinach
- 2tbsp half-fat crème fraîche
- 75g (3oz) half-fat white mature cheese
Each serving contains
of your guideline daily amount
For further information on guideline daily allowances, please visit www.tesco.com/health
Wine match
A Chenin Blanc from the Loire (or South Africa) is a good match for the mineral flavours of the spinach.We've made it easy to add all the ingredients you need for each recipe.
Buy online at Tesco.com
