Posted by

Victoria Lagodinsky

March 26, 2014

quick vegetarian gnocchi recipe

by Jo Pratt

Having a packet of gnocchi in the fridge is a really good idea. It’s a nice alternative to pasta and pretty much goes with anything. I’m always trying out different combos with stuff that I find in my fridge. The recipe below has become a household favourite. Once you get the hang of this recipe, experiment with your own ideas – why not try swapping the broccoli for that leftover bag of spinach you always buy but rarely use.


Vegetarian Broccoli, Mushroom & Parmesan Gnocchi

Makes: 2 adult or 4 kid-sized portions
Preparation: 10 minutes
Cooking time: 12 minutes

350–500g/12oz–1lb 2oz shop-bought gnocchi (depending on how hungry you are)
2 tbsp olive oil
150g/5½oz mushrooms, quartered or thickly sliced
150g/5½oz broccoli, broken into small florets
2 garlic cloves, crushed
2 tbsp water or white wine (optional)
4 tbsp double or single cream
¼ tsp freshly grated nutmeg
a good squeeze of lemon juice
25g/1oz/¼ cup freshly grated Parmesan cheese
sea salt and freshly ground black pepper


 1. Bring a pan of lightly salted water to the boil, add the gnocchi and return to the boil. Cook for 2 minutes, then drain well.

 2. Heat the oil in a large saucepan over a medium heat, add the mushrooms, broccoli and garlic and cook for 5–6 minutes until they are tender. If they start to stick to the pan or to go brown, add a splash of water or white wine, if you have some open, to create a little steam. Add the cooked gnocchi and fry for 2 minutes, then add the cream and bring to a bubble.

 3. Add the nutmeg, lemon juice and Parmesan, and season lightly with salt and pepper. Stir the ingredients together for a couple of minutes until well mixed. Serve hot.


Find more inspiring quick and easy recipes in Madhouse Cookbook by Jo Pratt. A life-transforming collection of recipes for busy parents – for surviving the stressful week, coping with weekends and enabling you to cling onto your social life. Follow Jo on her website

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