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Garlic Mushroom Baked Gnocchi

25 Minute Garlic Mushroom Baked Gnocchi. Super yum and filling!

Serves: 2 Time: 25 minutes



  • 400g gnocchi

  • 150g butternut squash, cut into cubes

  • 100g spinach

  • 125g mozzarella, drained and cut into cubes

  • 20g parmesan, grated

  • 150mls vegetable stock

  • 150g portobello mushrooms, sliced

  • 4 garlic cloves, minced

  • 1 onion, sliced

  • olive oil, drizzle

  • extra green salad to serve


  1. Heat the oven to 220C and boil a kettle. Then throw the squash into a pan with the boiling water and cook until tender about 15 minutes. Once done, drain and chuck into a blender with the stock and half the parmesan - blend until a smooth paste.

  2. Meanwhile, heat a saucepan with a drizzle of olive oil on medium heat. Throw in the onion and saute for 5 minutes until soft and translucent. Once done set aside and using the same pan throw in the garlic and mushrooms and cook for a further 5 minutes until softened.

  3. Once done, add the onions back in and whack in the spinach, cook for a further 2 minutes until all the spinach has wilted.

  4. Boil the kettle again, and then add to a pan with the gnocchi. Cook for 3 minutes, or until the gnocchi rises. Once done, drain and add to a roasting dish. Throw in the squash paste and mix well with the gnocchi.

  5. Next add the garlicky mushrooms and spinach mixture over the top and evenly dot the mozzarella balls on top. Sprinkle over the remaining parmesan, season with pepper and whack into the oven for 10 minutes until the cheese has melted and the sauce is bubbling.

  6. Serve with a nice big green salad and enjoy!


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Rosie ❤️


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