Roasted Mushroom and Spinach Gnocchi

The best thing about this gnocchi recipe is that sounds so much fancier than it actually is to make! There’s no need to precook the gnocchi here, it’s all done in the oven! All you need is a sheet pan or baking tray, some easy to find store bought ingredients and 30 minutes to whip up a delicious, healthy dinner made with next to no effort (and next to no washing up!).

This recipe is perfect for weeknights after work or for lazy weekend lunches at home. The lemony, garlic flavours go so well with these roasted mushrooms, and you can easily make this recipe gluten-free by using gluten-free gnocchi, or vegan by using a vegan parmesan style cheese.

Jump to:

• Dinner in 4 Simple Steps!
• A Few Notes On Ingredients
• How to Serve
• How to Store
• Recipe Card

Dinner in 4 Simple Steps!

1. Mix all the ingredients, except for the spinach, cheese and parsley, directly in your oven tray or sheet pan until everything is well combined.
2. Pop it all into your oven and roast for 20 minutes, checking and stirring the contents of the tray once or twice during this time. Spend the rest of the time sitting back and relaxing while your dinner cooks.
3. Once the gnocchi is cooked, remove the tray from the oven and add your spinach, stir through and top the whole thing off with cheese.
4. Place the tray back into the oven for 5 minutes to allow the spinach to wilt and the cheese to melt. Allow the gnocchi to cool for a few minutes before serving, garnished with parsley, and enjoy your (not so) hard work!

A Few Notes On Ingredients

• I use grocery store, pre-packaged gnocchi that’s found in the same aisle as dry pasta. It’s affordable, easy to keep on hand and keeps things super quick and simple. You can also use fresh gnocchi if you prefer.
• If you or the people you are serving this to are strict vegetarians, make sure you use a parmesan style cheese that is suitable for vegetarians as traditional parmesan contains animal rennet.
• You can easily substitute other vegetables like broccoli, cauliflower or asparagus in this recipe by adding them to the tray during the first step.

How to Serve

I like to serve the gnocchi in the baking dish and to let everyone serve themselves from the middle of the table. This meal is perfect just by itself for a meat-free lunch or dinner, but if you prefer, it also pairs well with a light protein like grilled fish or chicken. This makes it great for families or groups of friends with different types of eaters present.

How to Store

This recipe is best made the day of serving, but if you have leftovers you can keep them in an airtight container in the refrigerator for two to three days. Reheat the gnocchi in the microwave for a few minutes, stirring to warm through.

If you make this recipe I’d love to hear how you went! Leave a rating and a comment below!