Mushroom & Pesto Gnocchi with Cavolo Nero & Flaked Almonds

Serving size

1 person 2 people 4 people

Ingredients

10g veg stock powder

(Vegetable Stock Powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring), Cornflour)
160 x Cavolo Nero (whole leaf)

(Cavolo Nero (whole leaf))
3 garlic clove
240g chestnut mushrooms
2 shallot
½ tsp chilli flakes
600g potato gnocchi

(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
200ml almond cream (Nuts)

(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
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 flaked almonds (Nuts)

Allergens

Contains: Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	116Kcal	427Kcal
	484kJ	1786kJ
Fat	5.9g	22g
of which saturates	0.7g	2.5g
Carbohydrates	13g	49g
of which sugars	0.8g	2.9g
Protein	2.1g	7.7g
Salt	0.57g	2.1g
Fibre	1.1g	4.0g

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Vegan Ready in 20 Low sat fat

Mushroom & Pesto Gnocchi with Cavolo Nero & Flaked Almonds

Prep time: 15 mins

Total time: 20 mins

Cuisine: Italian

Food group: Vegan

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.

Cooking Instructions

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.

Before you start

Pull out a large frying pan, a large non-stick frying pan & a measuring jug

Prep & soften the veg

Finely slice the shallots and mushrooms. Finely chop or crush the garlic. Rinse the cavolo nero leaves, then strip from the stalks and cut into bite-sized pieces
Heat the large frying pan with 2 tbsp olive 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 olive oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt

Build the dish

Add the garlic, cavolo nero and a pinch of chilli flakes (for those who'd like the heat) to the mushrooms
Cook for 2 mins, then stir in the almond cream, stock powder and 100ml hot water. Bring to a simmer and cook for 3-4 mins, until thickened
Add the pesto and gnocchi and toss to combine. Season with salt and pepper to taste. Add a splash of water if the sauce becomes too dry