mushroom, zucchini and goat's cheese gnocchi.
This one-pan gnocchi dish is a quick, healthy weeknight meal that’s packed with flavour and minimal fuss. Sweet blistered cherry tomatoes, tender zucchini and golden mushrooms simmer together to create a fresh, vibrant sauce, finished with a creamy dollop of whipped goat’s cheese. It serves two and it’s ready in under 30 minutes. Ingredients 250g cherry tomatoes 1 small courgette, diced into small cubes 150g mushrooms, sliced 1 clove garlic, peeled and lightly crushed 1 tbsp balsamic vinegar 2 tbsp olive oil 150ml water (or light vegetable stock) Handful of fresh basil, torn A big handful of fresh spinach Salt + black pepper For the goat’s cheese whip: 60g soft goat’s cheese 1 tsp olive oil Zest of ½ lemon Black pepper 250g fresh gnocchi Method Heat 2 tbsp olive oil in a large deep frying pan over medium heat. Add the crushed garlic clove and gently cook for 2–3 minutes until fragrant. Add the zucchini and mushrooms with a pinch of salt. Sauté for 5–7 minutes until softened and golden. Stir in cherry tomatoes and balsamic vinegar. Cook for 5 minutes until the tomatoes start to blister and release juices. Pour in 150ml water (or veg stock), then add the gnocchi directly. Stir well, cover with a lid, and cook for 6–7 minutes, stirring halfway. Add a splash more water if needed to keep it saucy. Stir in the handful of spinach during the last 2 minutes of cooking, just until wilted. Remove or mash the garlic clove into the pan (depending on how strong you want it). Stir in torn basil, season with black pepper, and taste for salt. In a small bowl, mash together goat’s cheese, olive oil, lemon zest, and black pepper until smooth and creamy. Spoon the gnocchi and vegetables into bowls. Top with a...
This one-pan gnocchi dish is a quick, healthy weeknight meal that’s packed with flavour and minimal fuss. Sweet blistered cherry tomatoes, tender zucchini and golden mushrooms simmer together to create a fresh, vibrant sauce, finished with a creamy dollop of whipped goat’s cheese. It serves two and it’s ready in under 30 minutes.
Ingredients
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250g cherry tomatoes
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1 small courgette, diced into small cubes
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150g mushrooms, sliced
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1 clove garlic, peeled and lightly crushed
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1 tbsp balsamic vinegar
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2 tbsp olive oil
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150ml water (or light vegetable stock)
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Handful of fresh basil, torn
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A big handful of fresh spinach
- Salt + black pepper
For the goat’s cheese whip:
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60g soft goat’s cheese
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1 tsp olive oil
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Zest of ½ lemon
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Black pepper
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250g fresh gnocchi
Method
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Heat 2 tbsp olive oil in a large deep frying pan over medium heat. Add the crushed garlic clove and gently cook for 2–3 minutes until fragrant.
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Add the zucchini and mushrooms with a pinch of salt. Sauté for 5–7 minutes until softened and golden.
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Stir in cherry tomatoes and balsamic vinegar. Cook for 5 minutes until the tomatoes start to blister and release juices.
-
Pour in 150ml water (or veg stock), then add the gnocchi directly. Stir well, cover with a lid, and cook for 6–7 minutes, stirring halfway. Add a splash more water if needed to keep it saucy.
-
Stir in the handful of spinach during the last 2 minutes of cooking, just until wilted.
-
Remove or mash the garlic clove into the pan (depending on how strong you want it). Stir in torn basil, season with black pepper, and taste for salt.
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In a small bowl, mash together goat’s cheese, olive oil, lemon zest, and black pepper until smooth and creamy.
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Spoon the gnocchi and vegetables into bowls. Top with a big dollop of whipped goat’s cheese, extra basil, and a grating of parmesan if you like.
Gut Health Benefits
Mushrooms are rich in prebiotic fibers that feed beneficial gut bacteria, supporting a balanced microbiome. Zucchini adds hydration and soluble fiber, which helps digestion run smoothly and keeps your gut happy.
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