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.
Mushroom & Pepper Gnocchi with Parlsey & Walnuts
For the mushroom lover. A creamy, smoky tomato sauce that's packed with chestnut mushrooms. Add peppers for extra vibrance, then toss with potato gnocchi. Finish with chopped walnuts and parsley.
6 plants
Low sat fat
Serving size
Ingredients
- 40g walnuts (Nuts)
- 2 tbsp nutritional yeast (Dried Inactive Yeast, Niacin, Pantothenic Acid, Thiamine, Vitamin B6, Riboflavin, Folic Acid, Biotin, Vitamin B12.)
- 1 handful of fresh flat-leaf parsley
- 10g vegetable stock powder (Chicory Extract, Salt, Yeast Extracts, Onion Powder, Carrot Extract, Tomato Powder, Rapeseed Oil, Natural Flavouring.)
- 400g passata (tomatoes, salt, citric acid)
- 2 tsp smoked paprika & oregano blend (smoked paprika, oregano)
- 2 pepper
- 240g chestnut mushrooms
- 4 garlic clove
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 2 onion
Nutritional Information
Calories: 419
Protein: 9.3g
Carbs: 60g
Fat: 15g
Mushroom & Pepper Gnocchi with Parlsey & Walnuts
For the mushroom lover. A creamy, smoky tomato sauce that's packed with chestnut mushrooms. Add peppers for extra vibrance, then toss with potato gnocchi. Finish with chopped walnuts and parsley.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large non-stick frying pan, a small frying pan & a measuring jug
Fry the gnocchi
- Heat the large non-stick frying pan with 1 tbsp oil on medium-high heat. Once hot, add the gnocchi and cook for 4-5 mins, tossing regularly, until golden brown. Season with salt. Remove from the pan and set aside
- Meanwhile, finely dice the onions. Finley chop or crush the garlic. Thinly slice the mushrooms and pepper. Roughly chop the parsley
Soften the veg
- Reheat the pan with 1 tbsp oil on medium-high heat. Once hot, add the onion and mushrooms and cook for 4-5 mins, until softening. Add the pepper and cook for another 3-4 mins. Season with salt and pepper
Simmer simmer
- Add the garlic and paprika oregano blend to the pan and cook for 2 mins, then stir in the passata, stock powder and 50ml water
- Bring to a boil, then lower the heat and simmer for 6-8 mins, until the sauce has thickened. Season with salt and pepper
Finishing touches
- Heat the small frying pan on medium heat. Once hot, add the walnuts and toast for 2-3 mins, tossing regularly, until golden brown
- Stir the gnocchi into the sauce with the nutritional yeast and half the parsley. Simmer for 1-2 mins, until hot. Season to taste
Plate up
- Serve the gnocchi into bowls. Scatter the toasted walnuts and remaining parsley on top
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.