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.
Thai Green Curry Gnocchi with Shiitake Mushrooms
A twist on two classics: pillowy potato gnocchi in Thai green curry. Shiitake and chestnut mushrooms lend an earthy depth of flavour. Coconut milk creates a creamy sauce. Cashews for crunch.
Ready in 20
9 plants
Serving size
Ingredients
- 40g baby spinach (use half)
- 250g potato gnocchi (use half) (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 2 tsp ginger & garlic paste (use half) (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 30g cashew nuts (use half) (Nuts)
- 1 handful of fresh coriander (use half)
- 80g baby corn (use half)
- 15g creamed coconut (use half)
- 60g shiitake mushrooms (use half)
- 1 unwaxed lime (use a quarter)
- 80g sugar snap peas (use half)
- 3 tbsp thai green curry paste (use half) (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 120g chestnut mushrooms (use half)
Nutritional Information
Calories: 539
Protein: 12g
Carbs: 58g
Fat: 29g
Ingredients
- 60g shiitake mushrooms
- 1 unwaxed lime (use half)
- 80g baby corn
- 30g cashew nuts (Nuts)
- 40g baby spinach
- 250g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 3 tbsp thai green curry paste (green chilli, lemongrass, garlic, lime leaves, galangal, coconut palm sugar, salt, rapeseed oil, starch, ground coriander, basil, coriander, lime juice, spinach oleoresin, turmeric powder, black pepper)
- 80g sugar snap peas
- 120g chestnut mushrooms
- 1 handful of fresh coriander
- 15g creamed coconut
- 2 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
Nutritional Information
Calories: 539
Protein: 12g
Carbs: 58g
Fat: 29g
Thai Green Curry Gnocchi with Shiitake Mushrooms
A twist on two classics: pillowy potato gnocchi in Thai green curry. Shiitake and chestnut mushrooms lend an earthy depth of flavour. Coconut milk creates a creamy sauce. Cashews for crunch.
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Cooking Instructions
- Quarter the chestnut mushrooms. Thinly slice the shiitake mushrooms. Cut the baby corn into 2cm chunks. Heat a large frying pan with 1 tbsp oil on medium-high heat. Add all the mushrooms and cook for 3-4 mins, until soft and golden brown. Season lightly with sea salt.
- Add the curry paste and ginger and garlic paste to the pan. Cook for one minute then add the sugar snaps, baby corn, creamed coconut and 75ml water (40ml for 1 person) and mix. Bring to a boil, then simmer for 4-5 mins, until the vegetables are soft. Season with sea salt and black pepper.
- Heat another large frying pan with 1 tbsp oil on medium-high heat. Add the gnocchi and cook for 3-4 mins, tossing regularly, until golden brown.
- Finely chop the coriander. Stir the spinach, gnocchi and half the coriander into the sauce. Cook for 1-2 mins, until the spinach has wilted. Squeeze in the juice of half the lime then season with sea salt to taste.
- Serve the gnocchi in bowls. Garnish with the cashews, lime wedges and remaining coriander.
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