This vegetarian dish is filled with classic Italian flavours. In Italy, the gnocchi would be made at home, but we've simplified this by using shop-bought ones and concentrating on the magnificent creamy sauce. The results are delicious!


  • Olive oil

  • Knobs of butter

  • 150g gnocchi

  • 1 shallot or onion, finely chopped

  • ½ clove garlic, chopped

  • Sprig of thyme

  • 50g mixed mushrooms (chestnut, shitake, button), diced

  • 50ml white wine

  • 100ml double cream

  • Salt and pepper, to season

  • 50g baby spinach (washed)

  • 25g artichoke hearts (can be tinned)

  • 25g grated parmesan

  • 5g chopped flat parsley


  • 1.

    In a pre heated non stick frying pan add a few drops of olive oil. Once hot add the gnocchi and start to colour on all sides. Once slightly tanned, add a few knobs of butter and continue colouring, until golden and crisp.

  • 2.

    In a separate pan, cook the onions and garlic with the thyme without colour for 1-2 minutes, then add the white wine reduce by half then add the mushrooms and cream and season. Add the spinach and artichoke hearts, stir in the cheese and then finely add the gnocchi and chopped parsley.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 254kj
  • Fat Total 18g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 17g
  • Sugar 1g
  • Sodium 183mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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it is the best recipe so far thank from chef Andrew Alikuluya of uganda