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.
Creamy Goat's Cheese & Mushroom Gnocchi
Creamy goat's cheese and honey walnuts? It's a match made in heaven! Stir with fluffy potato gnocchi and mushrooms and serve with a peppery rocket and pear salad. It's a restaurant-worthy dish, that's prepped in 10 mins.
Ready in 20
6 plants
Serving size
Ingredients
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 2 garlic clove
- 20g rocket
- 25g honey (use half)
- 1 pear
- 1 onion
- 125g French goats cheese (Milk)
- 120g chestnut mushrooms
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 20g walnuts (Nuts)
- 2 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 80g greek style yoghurt (Milk)
Nutritional Information
Calories: 666
Protein: 22g
Carbs: 63g
Fat: 36g
Ingredients
- 2 garlic clove
- 20g rocket (use half)
- 1 pear (use half)
- 80g greek style yoghurt (use half) (Milk)
- 120g chestnut mushrooms (use half)
- 25g honey (use a quarter)
- 1 onion (use half)
- 125g French goats cheese (use half) (Milk)
- 20g walnuts (use half) (Nuts)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 2 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
Nutritional Information
Calories: 691
Protein: 23g
Carbs: 65g
Fat: 38g
Creamy Goat's Cheese & Mushroom Gnocchi
Creamy goat's cheese and honey walnuts? It's a match made in heaven! Stir with fluffy potato gnocchi and mushrooms and serve with a peppery rocket and pear salad. 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 medium saucepan, a measuring jug & a sieve
Make the honeyed 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 half pack of honey and a pinch of salt and cook for a further 1 min, until sticky. Remove from the pan and set aside onto a small plate, lined with parchment paper
Soften the veg
- Thinly slice the mushrooms. Finely slice the onion. Finely chop or grate the garlic
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the mushrooms and onion and cook for 4-5 mins, until golden. Season with salt and pepper
Build the dish
- Add the fresh garlic and garlic herb paste to the pan, then cook for 1 min. Add the stock powder and 200ml water (100ml for 1 person) and bring to the boil, then simmer for 2-3 mins
- Add the yoghurt and half the goat's cheese. Stir well, then simmer for 1-2 mins more, until the cheese has melted and the sauce has thickened
Cook the gnocchi
- Quarter the pear lengthways. Remove the core and cut into 1cm chunks
- Bring the medium saucepan filled with salted water to a boil. Add the gnocchi and simmer for 2 mins, or until they float to the surface, then drain
- Once ready, stir the cooked gnocchi into the sauce and season to taste with salt and pepper. Add a splash of water if the sauce becomes too thick
Plate up
- Share the gnocchi between bowls and crumble the remaining goat's cheese on top. Serve the rocket and pear on the side, drizzled with 1/2 tsp oil and a pinch of salt and pepper. Scatter with the honeyed walnuts to finish
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