The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Thai Green Curry Gnocchi with Shiitake Mushrooms
Put a twist on classics by combing pillowy potato gnocchi with the flavours of Thai green curry. Shiitake and chestnut mushrooms lend an earthy depth of flavour. Creamy coconut milk to form a silky smooth sauce. Cashews for crunch.
Ready in 20
9 plants
Serving size
Ingredients
- 1 unwaxed lime
- 200ml coconut milk (Coconut, Water)
- 160g mangetout
- 60g cashew nuts (Nuts)
- 500g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 4 tbsp green Thai curry paste (Cereals Containing Gluten) (fresh garlic, fresh green chilli, fresh onion, fresh lemon grass, salt, fresh black galangal, fresh galangal, fresh kaffir lime peel, spices)
- 160g baby spinach
- 1 handful of fresh coriander
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 80g baby corn
- 120g shiitake mushrooms
- 120g chestnut mushrooms
Nutritional Information
Calories: 495
Protein: 12g
Carbs: 55g
Fat: 25g
Thai Green Curry Gnocchi with Shiitake Mushrooms
Put a twist on classics by combing pillowy potato gnocchi with the flavours of Thai green curry. Shiitake and chestnut mushrooms lend an earthy depth of flavour. Creamy coconut milk to form a silky smooth sauce. Cashews for crunch.
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Cooking Instructions
- Quarter the chestnut mushrooms. Thinly slice the shiitake mushrooms. Cut the baby corn into 2cm chunks. Heat a large frying pan or wok with 1 tbsp oil on medium-high heat. Add all the mushrooms and cook for 4-6 mins, until soft and golden brown.
- Add the curry paste and ginger and garlic paste to the pan. Cook for 2 mins. Add the mangetout, baby corn, coconut milk and 150ml water. Bring to a boil, then simmer for 4-5 mins, until the vegetables are soft.
- Heat a large frying pan with 1 tbsp oil on medium-high heat. Add the gnocchi and cook for 3-4 mins, tossing regularly, until golden brown. Season with sea salt.
- Finely chop the coriander. Stir the spinach, gnocchi and half the coriander into the sauce. Cook for 1-2 mins, until the spinach has wilted. Squeeze in the juice of the lime and season with sea salt and black pepper to taste.
- Serve the gnocchi in bowls. Garnish with the cashews and remaining coriander.
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