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.
Creamy Pesto & Mushroom Gnocchi with Spinach, Courgette & Toasted Almonds
A speedy weeknight winner! Toss fluffy potato gnocchi with creamy pesto and plenty of earthy mushrooms. Almond cream makes it silky smooth. Handfuls of spinach add a touch of green. Sprinkle over flaked almonds for that nutty crunch
Ready in 20
5 plants
Low sat fat
Serving size
Ingredients
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- ½ tsp chilli flakes
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 80g baby spinach
- 2 garlic clove
- 10g flaked almonds (Nuts)
- 1 courgette
- 1 shallot
- 120g chestnut mushrooms
Nutritional Information
Calories: 502
Protein: 11g
Carbs: 52g
Fat: 27g
Ingredients
- 10g vegetable stock powder (use half) (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 80g baby spinach (use half)
- 1 courgette (use half)
- 2 garlic clove
- 1 shallot (use half)
- 10g flaked almonds (use half) (Nuts)
- 0.5 tsp chilli flakes (use half)
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 200ml almond cream (use a quarter) (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 120g chestnut mushrooms (use half)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
Nutritional Information
Calories: 458
Protein: 11g
Carbs: 52g
Fat: 22g
Creamy Pesto & Mushroom Gnocchi with Spinach, Courgette & Toasted Almonds
A speedy weeknight winner! Toss fluffy potato gnocchi with creamy pesto and plenty of earthy mushrooms. Almond cream makes it silky smooth. Handfuls of spinach add a touch of green. Sprinkle over flaked almonds for that nutty crunch
Getting hungry?
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Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium non-stick frying pan, a measuring jug & a sieve
Prep & toast
- Thinly slice the shallot and mushrooms. Thinly slice the courgette into 1/2cm half-moons. Finely chop or crush the garlic. Rinse the spinach
- Heat the large frying pan on medium heat. Once hot, add the almonds and toast for 2-3 mins, turning occasionally, until golden brown. Remove and set aside
Soften the veg & boil the gnocchi
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the shallot, courgette and mushrooms and cook for 4-6 mins, until soft and golden. Season with salt and pepper
- Meanwhile, heat the medium non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt
Simmer simmer
- Add the garlic and chilli flakes (or to taste) to the mushroom pan. Cook for another 2 mins, then stir in the stock powder, pesto, almond cream and 50ml water (25ml for 1 person)
- Bring to a boil, then simmer for 2-3 mins, until thickened
- Add the spinach in the final 1-2 mins and cook until wilted
Last bits & plate up
- Add the gnocchi to the sauce and toss to coat. Season to taste
- Share the pesto gnocchi between bowls. Scatter over the toasted almonds
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