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.
Mushroom & Pesto Gnocchi with Cavolo Nero & Flaked Almonds
A speedy weeknight winner, ready in 20 mins! Toss fluffy potato gnocchi with creamy pesto and plenty of earthy mushrooms. Handfuls of cavolo nero add a touch of green. Sprinkle with flaked almonds for moreish, nutty crunch.
Ready in 20
Low sat fat
Serving size
Ingredients
- 10g flaked almonds (Nuts)
- 4 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.)
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- ½ tsp chilli flakes
- 2 shallot
- 240g chestnut mushrooms
- 160g sliced cavolo nero
- 3 garlic clove
Nutritional Information
Calories: 443
Protein: 8.1g
Carbs: 49g
Fat: 24g
Mushroom & Pesto Gnocchi with Cavolo Nero & Flaked Almonds
A speedy weeknight winner, ready in 20 mins! Toss fluffy potato gnocchi with creamy pesto and plenty of earthy mushrooms. Handfuls of cavolo nero add a touch of green. Sprinkle with flaked almonds for moreish, nutty crunch.
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Cooking Instructions
Before you start
- Pull out a measuring jug, a large frying pan & a large non-stick frying pan
Prep & soften the veg
- Finely slice the shallots and mushrooms. Finely chop or crush the garlic. Pick any woody stalks from the cavolo nero
- Heat the large frying pan with 2 tbsp oil on medium heat. Once hot, add the shallot and mushrooms and cook for 4-6 mins, until soft and golden
Get the gnocchi on
- Meanwhile, heat the large non-stick frying pan with 2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 3-4 mins, tossing regularly, until golden brown. Season with salt
Build the dish
- Add the garlic, cavolo nero and a pinch of chilli flakes (or to taste) to the mushrooms
- Cook for 2 mins, then add the almond cream, stock powder and 100ml hot water. Bring to a simmer and cook for 3-4 mins, until thickened
- Stir in the pesto and gnocchi. Season with salt and pepper to taste. Add a splash of water if the sauce gets too thick
Plate up
- Serve the pesto and mushroom gnocchi into bowls. Scatter over the flaked almonds
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