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Cheesy Gnocchi and Mushroom Casserole Recipe

Cheesy Gnocchi and Mushroom Casserole recipe


This is a cheesy and yummy pasta dish with soft gnocchi and tasty mushrooms. It's baked until it's golden. You mix it all together and cook it in the oven. It's good for dinner and makes you feel happy and full.


200 g baby spinach
2 cloves of garlic, minced
1 lemon, zested and juiced
5 Tbsp heavy cream
120 g mozzarella cheese, sliced
1 Tsp red pepper flakes
30 g fresh basil, chopped
10 g fresh oregano, leaves picked
300 g cremini mushrooms, sliced
500 g potato gnocchi
2 Tbsp olive oil
Salt and pepper to taste


Preheat your oven to 200°C (390°F).
In a large pot, bring water to a boil and cook the gnocchi according to the package instructions. Drain and set aside.
In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they are browned, about 5-7 minutes. Remove from the pan and set aside.
In the same pan, add the remaining olive oil and minced garlic, and cook for 1 minute until fragrant. Stir in the heavy cream, lemon zest, and half of the lemon juice. Let it simmer for 2 minutes.
Add the baby spinach to the pan and cook until just wilted. Season with salt, pepper, and red pepper flakes.
Combine the cooked gnocchi, sautéed mushrooms, and cream mixture in the pan. Mix well.
Transfer the gnocchi mixture to an ovenproof dish. Top with slices of mozzarella cheese.
Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and the top is golden brown.
Garnish with chopped basil and oregano leaves. Serve hot and enjoy!

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