Spinach Gnocchi with Mushroom Sauce

Name: Spinach Gnocchi with Mushroom Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Italian
Ingredients: 500 g (1 lb 2 oz) red potatoes, whole and unpeeled; 200 g (7 oz) fresh spinach; 100 g (3½ oz/¾ cup) rice flour, plus extra for dusting; 50 g (1¾ oz/⅓ cup) cornflour (cornstarch); pinch of ground nutmeg; fine sea salt; freshly ground black pepper; 2 tbsp olive oil; 1 echalion shallot, finely chopped; 250 g (9 oz) chestnut (cremini) mushrooms, sliced; 1 tsp five pepper blend, ground; 50 g (1¾ oz) vegan Parmesan, plus extra to serve; 2 tbsp finely chopped fresh curly parsley, plus extra to serve; 1 tbsp chopped fresh thyme

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

Veganissimo!

By Antonio Alderuccio

Published 2025

About

This is the kind of food I crave on a cold winter day. This comforting meal combines the earthy flavours of mushrooms with the light, fluffy texture of spinach gnocchi, creating a heartwarming dish. Feel free to add your favourite herbs to the sauce – rosemary and basil also work well.

Ingredients

For the gnocchi:

500 g (1 lb 2 oz) red potatoes, whole and unpeeled

Europe
Italy
Pasta
Vegan
Winter

Method

In a large saucepan of boiling water, add the whole potatoes and cook for 20–30 minutes or until tender. Drain and set aside to cool. Using your fingers, rub off the potato skins (and discard), return the peeled potatoes to the pan and mash.

Meanwhile, in a frying pan (skillet) over a medium heat, cook the spinach with a bit of water for 5 minutes or until wilted. Drain, squeeze out any