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.
Easy Goat's Cheese & Mushroom Gnocchi
Creamy goat's cheese and honey walnuts? It's a match made in heaven! Stir with fluffy potato gnocchi, mushrooms and kale for leafy, green goodness. It's a restaurant-worthy dish, that's prepped in 10 mins.
Prep in 10
Serving size
Ingredients
- 180g French goats cheese log (Milk)
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 160g sliced kale
- 1 onion
- 25g honey
- 40g walnuts (Nuts)
- 240g chestnut mushrooms
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
Nutritional Information
Calories: 548
Protein: 17g
Carbs: 54g
Fat: 29g
Easy Goat's Cheese & Mushroom Gnocchi
Creamy goat's cheese and honey walnuts? It's a match made in heaven! Stir with fluffy potato gnocchi, mushrooms and kale for leafy, green goodness. It's a restaurant-worthy dish, that's prepped in 10 mins.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a large saucepan, a sieve & a measuring jug
Caramelise the walnuts
- Heat the large frying pan on medium heat. Once hot, add the walnuts and toast for 1-2 mins, tossing regularly, until golden brown. Add the honey and toss to coat for 30 secs, then remove from the pan and set aside
Prep & fry
- Thinly slice the mushrooms. Finely dice the onion. Remove the woody stalks from the kale
- Reheat the frying pan with 2 tsp oil on medium-high heat. Once hot, add the mushrooms and cook for 3-4 mins, until golden. Season with salt and pepper
Make the sauce
- Turn the heat down to medium, then add the onion and cook for another 3-4 mins, until softened
- Add the garlic herb paste and cook for 30 secs, then stir in the almond cream, stock powder and 100ml water. Bring to the boil and simmer for 4-5 mins, until thickened. Stir the kale into the sauce in the final 2-3 mins, until wilted
Gnocchi time
- Meanwhile, bring the large saucepan filled with salted water to a boil. Once boiling, add the gnocchi and simmer for 2 mins, or until they float to the surface, then drain
- Once the sauce has thickened, stir in the gnocchi and half the goat's cheese, until melted. Season to taste with salt and pepper. Add a splash of water if it's a little thick
Plate up
- Serve the gnocchi into bowls and crumble over the remaining goat's cheese
- Scatter with the honeyed walnuts
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