I haven’t made Gnocchi enough at home. It was one of those dishes I thought would be hard to get perfect. I know, what was I thinking… it’s so simple! One I’d only order if out – and it would always be good. But I bought a pack during the weekly food shop, dying to give it a go at home. A mushroom gnocchi recipe top of the list.
I’ve been pretty bad with cooking in recently. With Chris out of action, and me out for quite a few reviews or away at weekends, my creativity has slipped. We’ve ordered in twice in the last two weeks (which is usually unheard of), have been out to eat a handful of times and the rest of the time I’ve opted for something super simple. Think fishcakes, roasted chicken thighs and pasta – all the things which don’t need much thought from me.
But cooking is my escape. It’s my time to myself. My favourite way to spend ‘me’ time. I love it and I’ve really missed it. So with quite a lot on my mind, it was the perfect excuse to get lost with myself in the kitchen. I still had lots to do, so a quick recipe was what I wanted. But something super yummy. This was it.
This isn’t the first time I cooked this recipe – it’s tweaked from a few weeks ago and a lunch dish I made for myself and one of the girls a little while back. Slowly perfecting the gnocchi game.
This version, my Garlic, Black Pepper Mushroom & Pea Gnocchi recipe is simple but so tasty!
It’s a delicious veggie dinner, and even more delightful with a soft-boiled egg atop. That yolk is the one to add an extra sauciness! Plus it adds the protein to the meal which is always needed.
It’s light enough, but still a substantial meal which is also what I love about a gnocchi dish. I’m definitely remaking this over and over! I’ve popped the recipe below – let me know what you think.
Do you make gnocchi? What do you cook with yours?
Garlic, Black Pepper Mushroom & Pea Gnocchi
A quick and easy vegetarian Gnocchi recipe, with garlic, mushrooms, peas, spinach and a soft-boiled egg.
- 125 g Gnocchi
- 3 tbsp frozen peas
- 1 Egg
- 80 g mushrooms
- 1 tbsp butter
- 1 pinch garlic powder
- Black pepper for seasoning
- 4 baby plum tomatoes
- 1 handful fresh spinach
Put the Gnocchi and peas in a saucepan. Bring to boil and cook until the Gnocchi rises to float at the top.
Drain the Gnocchi and peas. Leave to the side.
Refill the saucepan with water and bring to boil. Add the egg and boil for 5 minutes exactly so it's soft boiled.
Whilst the egg is boiling, melt the butter in a small frying pan and add the mushrooms. Cook for a couple of mins on a high heat. Add the gnocchi and peas, and tomatoes, and cook for a further minute until reheated.
Move the gnocchi, peas and mushroom over to the side of the pan. On the other side, add the spinach and cook for a minute or two until slightly wilted.
Spoon the gnocchi, peas, mushrooms and tomatoes into a pasta dish. Make a hole in the middle, and add the spinach in a little mound.
Remove the egg from the water. Carefully peel the egg - this is very tricky as it's going to be super hot. I find it easier to use a piece of kitchen roll to help hold the egg in place. Place the egg on top of the spinach pile, cut in half so the yolk runs out.
Season with a little more black pepper if desired and serve. Enjoy!