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.
Serving size
Ingredients
Ingredients
-
200ml almond cream (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 1 courgette
- ½ tsp chilli flakes
-
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.)
- 80g baby spinach
-
10g vegetable stock powder(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 120g chestnut mushrooms
- 1 shallot
-
300g potato gnocchi(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 10g flaked almonds (Nuts)
- 2 garlic clove
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 502Kcal |
| 385kJ | 2098kJ | |
| Fat | 4.9g | 27g |
| of which saturates | 0.6g | 3.0g |
| Carbohydrates | 10g | 52g |
| of which sugars | 1.0g | 5.6g |
| Protein | 2.1g | 11g |
| Salt | 0.57g | 3.1g |
| Fibre | 1.4g | 7.7g |
Ingredients
Ingredients
- 1 courgette (use half)
- 80g baby spinach (use half)
-
10g vegetable stock powder (use half)(Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
-
300g potato gnocchi (use half)(Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 120g chestnut mushrooms (use half)
-
200ml almond cream (use a quarter) (Nuts)(Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
-
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.)
- 0.5 tsp chilli flakes (use half)
- 10g flaked almonds (use half) (Nuts)
- 1 shallot (use half)
- 2 garlic clove
Allergens
Contains:
Nuts
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 92Kcal | 458Kcal |
| 383kJ | 1918kJ | |
| Fat | 4.5g | 22g |
| of which saturates | 0.5g | 2.6g |
| Carbohydrates | 10g | 52g |
| of which sugars | 1.1g | 5.4g |
| Protein | 2.2g | 11g |
| Salt | 0.61g | 3.1g |
| Fibre | 1.6g | 7.8g |
Vegan
Ready in 20
5 plants
Low sat fat
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
Cooking Instructions
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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