Name: Quorn and spinach mushroom gnocchi
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 3.5 oz gluten-free gnocchi; 200 g frozen Quorn meatless grounds; 3 oz cremini mushrooms, sliced; 1 oz fresh baby spinach; 70 g Lloyd Grossman Tomato and Basil sauce; 1 tbsp shredded part-skim mozzarella; 4 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp water

Nutrition

Per serving

517 calories

Protein: 41g; 32% of calories
Carbs: 64g; 50% of calories
Fat: 10g; 18% of calories

Instructions

Prep 15 min · Cook 0 min

Coat a 12-inch nonstick skillet with cooking spray over medium-high heat. Add the mushrooms and the frozen grounds. Cook, stirring only occasionally, until any liquid from the frozen grounds has evaporated and the edges are browned, 6 to 8 minutes. Season with half the salt and half the pepper.
Add the gnocchi, tomato basil sauce, and water to the skillet. Stir once or twice to coat. Lower the heat to medium, cover, and cook until the gnocchi are tender all the way through, about 5 minutes. If the pan looks dry before the gnocchi are tender, add 1 to 2 tablespoons more water. Done when gnocchi are tender throughout.
Stir in the baby spinach until just wilted. Taste and add the remaining salt and pepper. Sprinkle the mozzarella over the top and cover the pan for 1 minute until the cheese is completely melted.

Nutrition

Ingredients

Instructions

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