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Blue cheese mushroom gnocchi

Blue cheese mushroom gnocchi

Use readymade gnocchi to make this speedy vegetarian dinner with Stilton, spinach and toasted walnuts.

  • Feeds 2Feeds 2
  • Ready in 15 minutes

Each serving contains

  • Energy
    2963kj 705kcal
  • Fat
    High 53%
  • Saturates
    High 59%
  • Sugar
    Low 3%
  • Salt
    High 34%

% of adult’s reference intake | Carbohydrates per serving : 65g


  • 1 tbsp Co-op olive oil
  • 2 x 200g packs Co-op chestnut mushrooms, roughly chopped
  • 1 garlic clove, sliced
  • 125g bag Co-op baby spinach
  • 400g pack Co-op gnocchi
  • Zest of 1 lemon, juice of ½
  • 60g Co-op Irresistible blue Stilton®, crumbled
  • 50g Co-op reduced fat crème fraîche
  • ½ x 25g pack flat leaf parsley, chopped
  • 40g Co-op walnuts, toasted and roughly chopped


  1. Heat the olive oil in a nonstick frying pan and cook the mushrooms over a high heat for 3-4 mins, until golden. Stir in the garlic and spinach, then cover and turn down the heat.
  2. Meanwhile, cook the gnocchi according to the pack instructions. Drain, reserving a little cooking water. Stir into the mushroom mixture, with the lemon juice, blue cheese and crème fraîche.
  3. Simmer for 2 mins, then add most of the zest and a little of the reserved water. To serve, sprinkle over the parsley, toasted walnuts and remaining zest.

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