A veggie recipe by James Trumper, Regional Executive Chef

The mushroom is such a versatile vegetable that is packed with nutrients, which makes it a great meat-free alternative for plant-based meals. Try out this simple but delicious gnocchi dish that is not only good for you, but good for the planet too. 

Prep and cooking time: 20 minutes

Serves 2

INGREDIENTS

• 200g potato gnocchi
• 200g chestnut mushrooms
• 100g baby spinach
• 50g cherry tomatoes
• 50g mozzarella cheese
• 1/2 brown onion
• 1 clove garlic
• 3 tbsp cold pressed rapeseed oil
• 20g Panko breadcrumbs
• 1 tsp crushed chilli flakes

METHOD

1. Finely cut the onion, garlic and slice the mushrooms. Then fry in 2 tbsp rapeseed oil for 5 minutes until softened on a medium heat. 
2. Add in the gnocchi and continue to fry for a further 5 minutes. Tear in the mozzarella and add the cherry tomatoes, then cook for a final 2 minutes before seasoning with salt and pepper to taste and plating. 
3. Toast the breadcrumbs in a dry pan for 2 minutes until lightly coloured, then use to top the gnocchi dish with the chilli flakes and a final drizzle of oil. 

If you're a mushroom lover, you'll love our latest ingredient spotlight which includes more recipes that use all different kinds of mushrooms! 

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