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Photo of Baked mushroom & spinach gnocchi by WW

Baked mushroom & spinach gnocchi

9
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
A simple vegetarian pasta bake that won’t take an age to make? Yes, please!

Ingredients

Spinach

150 g, young leaf

Gnocchi, Fresh

500 g

Low Fat Soft Cheese

250 g

Vegetable stock cube

½ cube(s), to make 150ml stock

Ground Nutmeg

¼ teaspoon(s), level

Calorie controlled cooking spray

4 spray(s)

Mushrooms

250 g, thickly sliced

Garlic

3 clove(s), crushed

Vegetarian parmesan style hard cheese

20 g, grated

Instructions

  1. Put the spinach in a microwave-safe bowl, cover and cook on high for 1-2 minutes until wilted. Let cool then squeeze out any excess liquid.
  2. Meanwhile, cook the gnocchi to pack instructions then drain and set aside. Combine the soft cheese, stock and nutmeg in a jug and set aside.
  3. Preheat the oven to 200°C, fan 180°C, gas mark 6. Mist a large pan with cooking spray. Add the mushrooms and garlic and cook for 2-3 minutes, until golden.
  4. Stir in the spinach and cooked gnocchi followed by the soft cheese mixture and half the hard cheese. Season well.
  5. Transfer the mixture to a baking dish and scatter over the remaining cheese. Bake for 15-20 minutes, until the sauce is bubbling. Remove from the oven and let stand for a few minutes before serving.

Notes

Blitz a 40g slice of sourdough with fresh thyme and scatter over the top before baking to form a crumb.

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