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.
Porcini Mushroom Gnocchi with Cavolo Nero & Pecans
When you need dinner quick, this creamy gnocchi pasta is a winner. Toss potato gnocchi with umami porcini mushrooms and tomatoes. Stir in almond cream and fresh parsley, then scatter with chopped pecans for crunch.
Ready in 20
6 plants
Low sat fat
Serving size
Ingredients
- 200ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 80g sliced cavolo nero
- 20g pecans (Nuts)
- 1 handful of fresh flat-leaf parsley
- 75g seasonal tomatoes
- 2 garlic clove
- 1 shallot
- 5g dried porcini mushrooms
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 120g chestnut mushrooms
Nutritional Information
Calories: 496
Protein: 10g
Carbs: 53g
Fat: 27g
Ingredients
- 200ml cashew cream (use half) (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 80g sliced cavolo nero (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.)
- 75g seasonal tomatoes (use half)
- 2 garlic clove
- 20g pecans (use half) (Nuts)
- 120g chestnut mushrooms (use half)
- 5g dried porcini mushrooms (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 shallot (use half)
Nutritional Information
Calories: 501
Protein: 10g
Carbs: 54g
Fat: 27g
Porcini Mushroom Gnocchi with Cavolo Nero & Pecans
When you need dinner quick, this creamy gnocchi pasta is a winner. Toss potato gnocchi with umami porcini mushrooms and tomatoes. Stir in almond cream and fresh parsley, then scatter with chopped pecans for crunch.
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Cooking Instructions
Before you start
- Boil a half-full kettle
- Pull out a large frying pan, a medium non-stick frying pan & a measuring jug
Get started
- In the measuring jug, mix the stock powder and dried porcini with 100ml boiling water (50ml for 1 person). Set aside
- Quarter the chestnut mushrooms. Finely slice the shallot. Finely chop or crush the garlic
Soften the veg
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the chestnut mushrooms and cook for 4-5 mins, until golden and softened. Season with salt and pepper
- Add the whole tomatoes, garlic and shallot to the pan and cook for another 2-3 mins
Build the sauce & finish the prep
- Pour the porcini stock mixture and the almond cream into the veg pan. Bring to the boil and simmer for 2-3 mins, until thickened
- Roughly chop the parsley and pecans. Pick any woody stalks from the cavolo nero, then add to the pan with half the parsley. Toss to coat in the sauce and simmer for 2-3 mins, until soft. Season to taste
Fry the gnocchi
- Meanwhile, heat the medium non-stick frying pan with 1 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
- Toss the cooked gnocchi through the garlicky sauce
Build the dish
- Share the gnocchi between bowls. Scatter over the pecans and remaining parsley to finish
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