Mushroom Spinach Gnocchi

vegetarian but with cheese

August 29, 2026 • Main Courses Italian With Cheese with mushrooms With fresh vegetables With fresh herbs

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500g gnocchi
3 tablespoons vegetable oil
1 clove garlic, pressed
200g mushrooms, sliced
1 shallot, peeled and sliced into rings
1 teaspoon chopped thyme leaves
200g spinach
2 tablespoons Worcestershire sauce
1 tablespoon lemon juice
½ tablespoon chopped parsley
25g grated Parmesan cheese
100g Taleggio or mozzarella

We bought a bag of fresh gnocchi at Albert Heijn to make mushroom and spinach gnocchi. We have an easy but tasty vegetarian recipe with lots of cheese. We think it's going to be delicious! We're serving it with some lettuce to keep it nice and fresh, because it's hot today.

How to make mushroom and spinach gnocchi

Do the prep first: washing and cutting or chopping.

Wash and drain the herbs.

Cut the onion into rings.

Brush and slice the mushrooms.

Squeeze the lemon.

Finely chop the thyme and basil in advance as well

Heat the 2 tablespoons of oil in the pan.

Add the gnocchi to the pan.

Fry until the unside is golden brown.

Toss the gnocchi and fry it for 2 minutes more.

Slide the gnocchi out of the frying pan and set aside.

Heat the last tablespoon oil in the frying pan and fry the garlic.

Add the mushrooms, onion, and thyme to the pan..

Then add the gnocchi also.

Add the spinach and Worcestershire sauce.

Add the honey as well.

Season the dish with sea salt and freshly ground black pepper

Add the lemon juice to the mixture.

Add the finely chopped parsley too.

Stir it and let the spinach wilt.

Sprinkle with Parmesan when the spinach has wilted.

Place the mozzarella on top.

Place the pan under the grill for 4 minutes.

Wait for it to bubble and remove from the grill.

Meanwhile make some salad with onion en tomatoes.

Plate the hot gnocchi and serve with salad on the side.

And now, enjoy!