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Creamy Mushroom Baked Gnocchi Recipe - You Totally Got This - Quick & Easy Recipe

Light & Healthy – Creamy Mushroom Baked Gnocchi

  • Cook Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 serves 1x


With a good dose of veg and a milk based sauce, this Creamy Mushroom Baked Gnocchi is lighter and healthier than regular pasta bake, but still absolutely delicious.


  • 500g gnocchi – regular or gluten free depending on your dietary requirements 
  • 2 cups (500ml) milk
  • 2 tbs butter
  • ¼ cup of plain flour – regular or gluten free depending on your dietary requirements 
  • 1 clove garlic
  • Pinch chilli flakes
  • 350g brown mushrooms
  • 3 cups baby spinach
  • 1 cup of grated tasty cheese or mozzarella
  • 2 cups mixed leaves to serve


  • Turn on your oven grill on high.
  • Bring a saucepan of water to boil. Meanwhile, thinly slice the mushrooms and mince the garlic
  • Cook gnocchi according to packet directions. Drain and transfer the gnocchi to a baking dish.
  • Heat the butter in a large saucepan over medium heat. Add the flour, garlic and chilli flakes, then stir until the mixture thickens and starts to bubble.
  • Remove the saucepan from the heat and whisk in the milk. Return the saucepan to the heat and continue whisking for 4-5 minutes, until the sauce thickens. Stir through mushrooms and spinach. Once the spinach is wilted remove from heat.
  • Pour the sauce over the gnocchi, and stir through the cheese.
  • Place the baking dish in the oven under the grill for 5-10 minutes until cheese has melted and starts to brown.
  • Divide the gnocchi bake into 4 portions and serve with a side of mixed leaves. If there’s leftovers, pop them in the freezer in an airtight container.


  • Find gnocchi in the pasta aisle of your supermarket with the rest of the pasta. If you can’t track down gluten free gnocchi, check the health food aisle.
  • Want to make this recipe even quicker to cook? Buy your mushrooms pre sliced. That way all the hard work is done for you.



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