Roast Gnocchi and Mushrooms with Wilted Spinach and Roast Garlic Parsley Butter

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Lightly caramelised, tender pillows of gnocchi, roasted mushrooms and soft, wilted spinach, coated with a delicious parsley and roast garlic butter. So simple, quick and easy to make, yet full of flavour and texture. You can have this meal on the table in less than 40 minutes, and 30 of those are hands off whilst the gnocchi cooks. A complete meal served as is, or you can add some fresh or garlic bread and a mixed salad on the side.

Roasting gnocchi, rather than boiling them, is a fantastic new discovery for me. Throwing them in the oven with a selection of vegetables, as well as some meat and cheese, if you like, is transformative. The gnocchi has a slightly crunchy, caramelised texture on the outside, but are soft and fluffy on the inside, plus they absorb some of the wonderful flavours from the mushrooms, spinach and garlic whilst they cook.

Similarly, roasting whole cloves of garlic in the oven, mellows and sweetens them and they become soft and creamy. These little nuggets of flavour pack a huge punch for their size and they add depth and complexity to the fabulous parsley butter.

How to make Roast Gnocchi and Mushrooms with Wilted Spinach and Roast Garlic Parsley Butter

This recipe serves 2 – 3 people, but it can be easily increased to serve more. However, it is important that the ingredients are not over-crowded when roasting. If doubling, for example, use either 2 baking trays or 1 very large oven tray. 

Collect all your ingredients together:

For the Roast Gnocchi –

• gnocchi – shop bought, ready to cook
• mushrooms – of your choice, I used chestnut
• cloves of garlic (whole and skin on)
• fine salt
• freshly ground pepper
• olive oil
• fresh spinach

Garlic Butter –

• unsalted butter
• fine salt
• freshly ground pepper
• fresh parsley, chopped

Serve –

• Parmesan shavings
• fresh and/or garlic bread
• mixed salad

How to make this delicious speedy meal:

1. Tip the gnocchi into a mixing bowl and drizzle over 1 tablespoon olive oil. Mix thoroughly ensuring that all pieces of gnocchi are covered in oil.
2. Wipe and slice the mushrooms and add to the bowl with 4 unpeeled garlic cloves and the salt and pepper. Drizzle over the remaining olive oil and toss thoroughly.
3. Tip out, in an even layer, onto a baking tray and cook in the centre of the oven for 15 minutes. The gnocchi and mushrooms should be starting to caramelise. Stir and put it back in the oven for a further 10 minutes.
4. Take out of the oven and remove the garlic cloves.

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Make the Roast Garlic Parsley Butter:

1. Whilst the gnocchi roasts, make the butter. First, finely chop the parsley.
2. Mix the butter with the salt and pepper and stir in the chopped parsley.
3. When you have removed the garlic from the baking tray, remove the skins and discard. Mash the soft garlic cloves and add to the butter. Mix thoroughly.
4. Tip the spinach into the mixing bowl you used previously (no need to wash) and add the butter.
5. Add the hot gnocchi and mushrooms to the bowl and toss everything well. The heat will melt the butter and it should coat all the ingredients.
6. Tip onto the baking tray and put back in the oven for a further 5 minutes, to re-heat and wilt the spinach.
7. Serve in heated bowls or plates, with some freshly grated or shaved parmesan cheese and, if you like, some fresh or garlic bread and a mixed salad on the side.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.